Crab Imperial

Ingredients

• 16 ounces lump crabmeat – picked over for shells, drained
• 0.5 cup mayonnaise
• 1 large egg yolk
• 0.5 tsp dry mustard
• 1 tsp Worcestershire sauce
• 1 tbsp lemon juice
• 1 tbsp dry sherry
• 2 tbsp jarred pimentos – finely chopped
• 0.25 tsp kosher salt
• 0.25 tsp ground black pepper
• 0.5 tsp paprika – for topping
• 1 tbsp unsalted butter – cut into small pieces, for topping
• parsley – chopped (for serving)
• lemon wedges – for serving

Instructions

1. Preheat the oven to 375°F. Arrange 4 shallow ramekins on a rimmed baking sheet.
2. In a medium bowl, whisk together the mayonnaise, egg yolk, dry mustard, Worcestershire sauce, and lemon juice until smooth. Whisk in the dry sherry, salt, and black pepper.
3. Stir the chopped pimentos into the sauce.
4. Add the lump crabmeat and gently fold with a spatula just until coated, keeping the lumps as intact as possible.
5. Spoon the mixture evenly into the ramekins, mounding slightly. Dust the tops evenly with paprika and dot with the pieces of butter.
6. Bake until the tops are lightly browned, the sauce is bubbling at the edges, and the centers are just set, 15–20 minutes (an instant-read thermometer in the center should read about 150–160°F).
7. Let rest 5 minutes. Garnish with chopped parsley and serve with lemon wedges.