Description
A luxurious and easy seafood delight that combines the sweetness of crab meat with a creamy filling, perfect for gatherings or intimate dinners.
Ingredients
- 1 pound lump crab meat (picked over for shells)
- 1/2 cup mayonnaise
- 1 large egg, lightly beaten
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon Old Bay seasoning
- 1/4 teaspoon paprika (plus extra for garnish)
- 1/4 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1/4 cup finely diced red bell pepper
- 1 tablespoon finely chopped fresh parsley (plus extra for garnish)
- Optional Topping: 1/4 cup plain breadcrumbs
- Optional Topping: 1 tablespoon unsalted butter, melted
Instructions
- Preheat your oven to 350°F.
- Grease your chosen baking dish or individual ramekins.
- Combine the mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay seasoning, paprika, salt, and black pepper in a large mixing bowl. Mix well until everything is evenly incorporated.
- Gently fold in the lump crab meat, taking care not to break it apart too much.
- Add the finely diced red bell pepper and parsley, stirring lightly to combine.
- If desired, mix the plain breadcrumbs with melted butter and sprinkle them over the top.
- Bake in the preheated oven until heated through and the top is golden brown, usually about 20-25 minutes.
- Sprinkle with additional paprika and fresh parsley before serving.
Notes
Fresh lump crab meat enhances the dish significantly. Consider preparing the filling a day in advance for easier entertaining.
