CHEF JEFF — ONE BYTE AT A TIME: Crab Imperial

This classic is a winner.

Crab Imperial

2 pounds crabmeat

1 tablespoon chopped pimento

1 tablespoon whole capers

1 teaspoon Worcestershire sauce

1 teaspoon salt

1 cup best-quality mayonnaise, divided use

Few drops of Tabasco sauce

2 egg whites

1 pint mashed potatoes

2 tablespoons butter, melted

Paprika

In 3-quart bowl, combine lightly crabmeat, pimento, capers, Worcestershire, salt, ½ cup mayonnaise and Tabasco. Divide evenly onto 8 lightly greased scallop shells. Beat egg whites until stiff. Fold in ½ cup mayonnaise until smooth. Spread evenly over each individual portion of crab to cover. In 1-quart saucepan, prepare 1 pint mashed potatoes using instant potatoes made with clam juice. Season to taste. Pipe edge of whipped potatoes with pastry bag around scallop shell. Dribble potatoes with melted butter and paprika potatoes lightly. Bake at 350 degrees for 20 minutes until golden brown.

Yield: Serves 8.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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