A delightful twist on the classic crab imperial, this recipe enhances the flavors with a touch of Dijon mustard and a crispy breadcrumb topping.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking and the perfect texture.
In a mixing bowl, combine the mayonnaise, Dijon mustard, smoked paprika, salt, black pepper, diced pimientos, Worcestershire sauce, and Tabasco sauce.
Mix the ingredients thoroughly to ensure a uniform flavor.
Gently fold the lump crabmeat into the sauce mixture, being careful not to break up the lumps.
Handle the crabmeat delicately to maintain its texture.
Divide the mixture evenly among individual baking dishes or ramekins.
Using individual dishes makes for an elegant presentation.
In a small bowl, mix the panko breadcrumbs with the melted butter, then sprinkle over the crab mixture.
The buttered breadcrumbs create a golden, crispy topping.
Place the baking dishes on a baking sheet and bake in the preheated oven for 20 minutes, or until the topping is golden and the mixture is heated through.
Keep an eye on the topping to prevent over-browning.
Remove from the oven and garnish each dish with a sprig of fresh parsley.
Serve immediately for the best flavor and texture.
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