Crab Imperial

Ingredients

• 8 tbsp. unsalted butter, melted
• 3 tbsp. flour
• 2 cups heavy cream
• 1 lb. jumbo lump crabmeat
• 1 cup panko bread crumbs
• 1/2 cup finely chopped red bell pepper
• 1/4 cup finely chopped yellow onion
• 1/4 cup finely chopped parsley
• 2 tbsp. sherry
• 2 tbsp. fresh lemon juice
• 1 1/2 tsp. worcestershire
• 1 tsp. paprika
• 1 tsp. dry mustard powder
• 1/2 tsp. cayenne pepper
• Salt and pepper to taste

Instructions

1. Pre-heat oven to 400 F.
2. Heat 5 tbsp. butter in a 2-qt. saucepan over medium-high heat.
3. Add flour, and cook, stirring, until smooth, about 2 minutes.
4. Whisk in cream, and bring to a boil; reduce heat to medium, and cook, stirring, until thickened, about 10 minutes.
5. Remove from heat and stir in crabmeat, half the bread crumbs, bell pepper, onion, half the parsley, sherry, juice, Worcestershire, half the paprika, mustard, cayenne, and salt and pepper.
6. Divide mixture evenly among 6 shallow 6-oz. ramekins; place ramekins on a baking sheet and set aside.
7. In a small bowl, mix remaining butter, bread crumbs, and paprika until evenly combined.
8. Sprinkle seasoned bread crumbs evenly over each ramekin.
9. Bake until lightly browned and bubbling in the center, about 20 minutes.
10. Sprinkle with remaining parsley. Serve hot. Maybe with toast on the side.