-
1
Preheat oven to 350 degrees Fahrenheit.
-
2
SAUTE MUSHROOMS:
-
3
Melt the butter in a skillet large enough to hold your mushrooms at one time. Saute the mushroom caps for 5 minutes, or until barely tender.
-
4
Pour in the sherry, turn up the heat, and reduce the liquid by half.
-
5
Remove from the heat and let cool.
-
6
Meanwhile line a baking/broiling tray with aluminum foil. Place the mushroom caps on the tray, reserving the butter/sherry liquid in the skillet.
-
7
MAKE CRAB MIXTURE:
-
8
Saute the bell peppers and mushrooms in the reserved butter/sherry liquid until soft. Set aside.
-
9
Combine the mayonnaise, mustard, Worcestershire, Tabasco, capers, pepper, and Chesapeake seasoning in a small bowl and mix well. Add the sauteed peppers and mushrooms.
-
10
Place the crabmeat in a mixing bowl and pour the seasoned mayonnaise mixture over it. Toss gently.
-
11
Spoon the crabmeat mixture on top of the mushroom caps (already on the aluminum-foil-lined trays).
-
12
Bake at 350 degrees Fahrenheit for 20 to 25 minutes.
-
13
MAKE IMPERIAL TOPPING:
-
14
Meanwhile, combine all Imperial Topping ingredients in a small bowl and mix well.
-
15
Preheat the broiler.
-
16
Spoon the topping evenly over each mound of crabmeat.
-
17
Broil for 1 to 2 minutes, or until nicely browned. (If broiler is unavailable, brown the top in the oven. It will take a bit longer.).
-
18
Serve immediately. Serves 4.
