Created by Lynn P. of Baltimore, Maryland; winner of the 2000 Phillips Crab Meat Recipe Contest
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
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