Baked Louisiana Blue Crab Imperial with Caviar and

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Baked Louisiana Blue Crab Imperial with Caviar and Sauteed Pea Shoots

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions