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Maryland Style Jumbo Lump Crab Imperial

▢ 1lbjumbo lump crabmeator lump
▢ ½cupHellman’s Mayonnaise
▢ 1tspsugar
▢ 1tspold bay
▢ 1tspItalian parsleyfinely chopped
▢ 1largeegg lightly beatenlightly beaten (for a richer version use two egg yolks)
▢ squeeze of lemon juice

Mix mayonnaise, egg, sugar, old bay, lemon juice and parsley together and blend well, this is your imperial sauce.
Gently fold crabmeat into, imperial sauce, being careful not to break up crab meat.
place portions in the baking dish of your choice, using ramekins or small casserole dishes
Bake in 350-degree oven for 20-25 minutes (top will turn golden brown) or until a thermometer gets an internal reading of 165 degrees
Allow to cool just a few minutes before serving, it will set and be more flavorful as it cools slightly.

Recipe courtesy of Ask Chef Dennis
https://www.askchefdennis.com/maryland-jumbo-lump-...