Recipe for Baked Louisiana Blue Crab Imperial with Sauteed Pea Shoots 
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Yield:
4
Ingredients:
Amount Ingredient
1 cup homemade mayonnaise
2 tbl finely chopped green bell pepper
2 tbl finely chopped red bell pepper
1 tbl minced shallots
1 tbl minced parsley
1/2 tsp minced tarragon
1/2 tsp salt
1/4 tsp freshly-ground white pepper
1/2 cup jumbo lump crabmeat picked over to
remove any shell and cartilage
2 tbl caviar - (to 4)
1/4 cup bread crumbs
1/4 cup finely-grated Parmesan
2 tbl butter
1/2 lb fresh pea shoots
Instructions:
Instructions: Preheat oven to 375 degrees.

In a medium mixing bowl, mix together the mayonnaise, bell peppers, shallots, parsley, tarragon, salt, and white pepper. Gently fold the crabmeat into the mayonnaise mixture, being careful not to break up the lumps, then carefully fold in the caviar until just mixed.

Divide the crabmeat among 4 scallop shells or shallow ramekins. Sprinkle 1 tablespoon each bread crumbs and cheese on top of each and bake until warmed through and browned on top, about 12 to 15 minutes.

In a large skillet melt the butter, then saute the pea shoots until slightly wilted but still bright green, about 30 seconds. Season lightly with salt and set aside.

Remove the crabmeat shells from the oven and place on 4 plates, and surround with the pea shoots.

This recipe yields 4 servings

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