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The crab casserole base and the Imperial Sauce may be made ahead and refrigerated separately; if refrigerating prior to making later or the next day (no more than that!
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), then add a few minutes to the base baking time.
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Preheat oven to 350 degrees F.
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The 4 servings may be made in four (4) broiler- and oven-safe single-serving ramekins or in one larger baking dish (I use a round ceramic one that is about 8 in diameter).
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Base: Carefully drain the liquid from the pound container of lump crab meat and very gently place it in a mixing bowl, careful to not break lumps much.
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Remove any shell or cartilage.
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Set aside.
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In a separate medium mixing bowl, mix 1/2 cup of the mayonnaise with the melted butter, beaten egg, teaspoon of lemon juice, teaspoon of Worcestershire sauce, parsley flakes, 1 1/2 teaspoons (1/2 tablespoon) of your preferred seafood seasoning blend, pepper and the capers.
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Blend the mixture well.
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Immediately pour the mixture over the lump crab meat and, using a large spatula or spoon, very gently incorporate the mixture into the crab.
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If using single-serve ramekins, carefully divide the base crab casserole evenly into all four of them or place the entire crab casserole base into a small baking dish (base should be about an inch deep).
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Bake the four ramekins at 350F for about 15 minutes or one larger baking dish for about 25 minutes.
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The base sould be just heated through and set do not overbake (remember, crab meat is packaged already fully cooked).
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No salt needed in this dish as the seasoning is salty.
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Imperial Sauce Topping: While the crab casserole base is baking, mix together the remaining 1/2 cup of mayonnaise, 1/2 teaspoon of lemon juice, heavy cream, 1/2 teaspoon of preferred classic seafood seasoning blend, and 1/2 teaspoon of Worcestershire sauce.
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When the bases are baked, turn oven off and turn on broiler (if you have a choice, select High setting).
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Give the Imperial Sauce a final good stirring and then evenly coat the entire top of the crab base(s) with it.
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Broil the sauce-covered crab casseroles about 3 minutes, until topping is bubbly and has a few browned spots.
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Serve immediately.
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This is wonderful with steamed basmati rice and a simple salad (or roasted asparagus in a simple vinaigrette served hot or room temperature).
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The individual ramekins are optimal for using as 1/2 of a classic Surf and Turf presentation (with a small filet mignon cut of beef!)
