Crab Imperial...

Crab Imperial
Serves 4

1 Pound Crab Meat, fresh or pasteurized
1 Egg Yolk
1 Teaspoon Dijon Mustard
Juice of 1 Lemon
Salt and Pepper to taste
6 Ounces Vegetable Oil
1 Tablespoon Capers, chopped
Old Bay Seasoning to taste
¼ Cup Fresh Chopped Parsley
2 Ounces Heavy Whipping Cream

Divide the crab into 4 ounce servings and put into the bottom on small casserole dishes.
In a small bowl, mix together the egg yolk, mustard, lemon juice, and salt and pepper. Slowly begin to add the oil while mixing until it is all incorporated. Mix in the capers, Old Bay, parsley, and cream. Divide and spoon the sauce over the crab. Bake for 10 minutes is a preheated 400 degree oven, or until the crab is warm and the sauce has browned slightly.

Notes:
-  You can use any pick of crab you like. Claw meat is the least expensive of real crab and very rich in flavor. Jumbo lump is considered the best pick but it is also the most
   expensive. Other pick options include special, backfin, and lump. You can also use Surimi, imitation crab meat.
-  Be sure to pick through the crab and remove any shell particles.
-  If you would like to make this easy, you can use 6 ounces of a prepared mayonnaise in place of the egg and oil.