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1 lb. Phillips Jumbo Lump Crab Meat
1 small red pepper, diced ¼ inch
½ lb. fresh corn kernels, cut from the cob
¾ cup mayonnaise
1 Tbsp. Dijon mustard
1 Tbsp. Worcestershire sauce
dash hot sauce
½ tsp. Phillips Seafood Seasoning
½ tsp. black pepper
1 Tbsp. and 1 tsp. of fresh lemon juice
3 Tbsp. fresh parsley, chopped

Imperial Topping:
1 egg
¼ cup mayonnaise
1 Tbsp. fresh parsley, chopped

Cooking Instructions
  • Heat oven to 375°F. Roast corn and peppers in oven for 10-15 minutes or until no longer raw. Cool slightly. Reduce oven temperature to 350°F.
  • In a small mixing bowl, combine mayonnaise, Dijon mustard, Worcestershire sauce, hot sauce, Phillips Seafood Seasoning, black pepper, fresh lemon juice and parsley.
  • In a separate bowl, combine Imperial Topping ingredients. Reserve for later use.
  • Combine crab meat with corn and peppers. Fold in mayonnaise mixture, combining gently so as not to break up the crab lumps. Some mayonnaise mix may be held back if need be.
  • Put mixture into individual shells or shallow casserole dishes. Top with a spoon of Imperial Topping and bake at 350°F for 15-20 minutes or until brown and bubbly.
Featured Product
Jumbo Lump Crab Meat

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