crab Imperial
INGREDIENTS
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1 large egg, at room temperature
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1/2 cup mayonnaise
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1 teaspoon cayenne pepper sauce
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1/2 teaspoon Worcestershire sauce
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1/2 teaspoon dry English mustard
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1/2 teaspoon Old Bay Seasoning
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1/2 teaspoon sugar
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1 tablespoon all-purpose flour or Wondra flour
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1/4 cup minced fresh parsley
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1 pound jumbo lump crabmeat, the best available
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ground red pepper, for topping imperial
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4, small, fresh lemon wedges, for garnish and squeezing juice onto finished imperial
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no-stick cooking spray, for preparing au gratin dishes
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