Baked Louisiana Blue Crab Imperial With Sauteed Pea Shoots

Recipe Ingredients

1 cup	237ml	Homemade mayonnaise
2 tablespoons	30ml	Finely chopped green bell pepper
2 tablespoons	30ml	Finely chopped red bell pepper
1 tablespoon	15ml	Minced shallots
1 tablespoon	15ml	Minced parsley
1 1/2 teaspoons	7.5ml	Minced tarragon
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground white pepper
1 1/2 cups	93g / 3.3oz	Jumbo lump crabmeat - picked over to
		Remove any shell and cartilage
2 tablespoons	30ml	Caviar - (to 4)
1/4 cup	36g / 1.3oz	Bread crumbs
1/4 cup	59ml	Finely-grated Parmesan
2 tablespoons	30ml	Butter
1/2 lb	227g / 8oz	Fresh pea shoots
1/4 teaspoon	1.3ml	Salt

Recipe Instructions

Preheat oven to 375 degrees. In a medium mixing bowl, mix together the mayonnaise, bell peppers, shallots, parsley, tarragon, salt, and white pepper. Gently fold the crabmeat into the mayonnaise mixture, being careful not to break up the lumps, then carefully fold in the caviar until just mixed.

Divide the crabmeat among 4 scallop shells or shallow ramekins. Sprinkle 1 tablespoon each bread crumbs and cheese on top of each and bake until warmed through and browned on top, about 12 to 15 minutes.

In a large skillet melt the butter, then saute the pea shoots until slightly wilted but still bright green, about 30 seconds. Season lightly with salt and set aside. Remove the crabmeat shells from the oven and place on 4 plates, and surround with the pea shoots.

Source:
"ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2A22) - from the - TV FOOD NETWORK"

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