Crab Imperial is typically served in crab or scallop shells. If these shells are not available, use individual baking dishes or a 1-quart baking dish.
1 package Old Bay Crab Cake Classic Mix
1 cup mayonnaise divided
1 pound fresh or canned crabmeat drained and cartilage removed
1 tablespoon butter
1 tablespoon flour
1/2 cup milk
Old Bay Seasoning
1. Preheat oven to 450°F. Mix Crab Cake Mix and 1/2 cup of the mayonnaise in large bowl. Add crabmeat; toss until well mixed.
2. Melt butter in medium saucepan in low heat. Add flour; stir with wire whisk until blended. Gradually add milk whisking until well blended. Bring to boil stirring constantly. Gently stir in crab mixture. Spoon mixture into 6 greased 6-ounce baking dishes or shells. Or spoon into shallow 1-quart baking dish.
3. Beat egg in medium bowl. Add remaining 1/2 cup mayonnaise; mix well. Spread over crab mixture. Sprinkle with Old Bay Seasoning or paprika if desired.
4. Bake 10 to 12 minutes or until bubbly and top is lightly browned.
Light & Easy Variation: Mix Crab Cake Mix, 1/3 cup mayonnaise and 2 tablespoons milk. Add crabmeat; toss until well mixed. Spoon mixture into 6 greased 6-ounce baking dishes or shells. Or, spoon into shallow 1-quart baking dish. Continue with Steps 3 and 4, beating egg with 1/3 cup mayonnaise. (Saves 116 calories, 12g fat and 102mg sodium per serving.)