Baked Louisiana Blue Crab Imperial with Caviar and Sauteed Pea Shoots Recipe

Name: Baked Louisiana Blue Crab Imperial with Caviar and Sauteed Pea Shoots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup homemade mayonnaise; 2 tablespoons finely chopped green bell pepper; 2 tablespoons finely chopped red bell pepper; 1 tablespoon minced shallots; 1 tablespoon minced parsley; 1 1/2 teaspoons minced tarragon; 1/2 teaspoon salt; 1/4 teaspoon white pepper; 1 1/2 cups jumbo lump crabmeat, picked over to remove any shell and cartilage; 2 to 4 tablespoons caviar; 1/4 bread crumbs; 1/4 finely grated Parmesan; 2 tablespoons butter; 1/2 pound fresh pea shoots; 1/4 teaspoon salt

Servings: persons

1 cup homemade mayonnaise
2 tablespoons finely chopped green bell pepper
2 tablespoons finely chopped red bell pepper
1 tablespoon minced shallots
1 tablespoon minced parsley
1 1/2 teaspoons minced tarragon
1/2 teaspoon salt
1/4 teaspoon white pepper
1 1/2 cups jumbo lump crabmeat, picked over to remove any shell and cartilage
2 to 4 tablespoons caviar
1/4 bread crumbs
1/4 finely grated Parmesan
2 tablespoons butter
1/2 pound fresh pea shoots
1/4 teaspoon salt

1
Preheat oven to 375 degrees F.
2
In a medium mixing bowl, mix together the mayonnaise, bell peppers, shallots, parsley, tarragon, salt, and white pepper.
3
Gently fold the crabmeat into the mayonnaise mixture, being careful not to break up the lumps, then carefully fold in the caviar until just mixed.
4
Divide the crabmeat among 4 scallop shells or shallow ramekins.
5
Sprinkle 1 tablespoon each bread crumbs and cheese on top of each and bake until warmed through and browned on top, about 12 to 15 minutes.
6
In a large skillet melt the butter, then saute the pea shoots until slightly wilted but still bright green, about 30 seconds.
7
Season lightly with salt and set aside.
8
Remove the crabmeat shells from the oven and place on 4 plates, and surround with the pea shoots.

491

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup homemade mayonnaise, 2 tablespoons finely chopped green bell pepper, 2 tablespoons finely chopped red bell pepper, 1 tablespoon minced shallots, and more.

Yes, Baked Louisiana Blue Crab Imperial with Caviar and Sauteed Pea Shoots falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Louisiana Blue Crab Imperial with Caviar and Sauteed Pea Shoots

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