Crab Imperial

Recipe by Miss Eleanor Holliday Cross

From "Private Collections: A Culinary Treasure," edited by Janet E.C. Wurtzburger and Mac K. Griswold /Published by The Women's Committee of The Walters Art Gallery (1973)

Editor's Note: Jennifer English, of The Food & Wine Radio Network, provided us with this recipe.

Makes 3 to 4 servings

• 1 pound crab meat
• 3 tbsp mayonnaise
• 1/2 tsp Worcestershire sauce
• 1/2 tsp Dijon mustard
• 1 tbsp minced green pepper
• 1 tbsp minced parsley
• 1 egg, well beaten
• 1 tsp salt (scant)
• 1/4 tsp white pepper
• 3 or 4 scallop shells

Pick over the crab meat and mix the other ingredients together. Pour them into the crab meat and toss gently with a fork to keep the crab meat from breaking.

Have ready 3 or 4 (clean) scallop shells. Melt one heaping teaspoon of butter in each scallop shell and pile the crab meat mixture on top. Top each with one teaspoon additional mayonnaise and dust with paprika.

Bake in a 400 degree Fahrenheit oven for 20 minutes, until browned.