Crab Imperial.

Crab Imperial
from James Villas

1 lb. fresh lump crabmeat, picked over for shells
1 cup homemade or Hellman’s mayonnaise
1 Tbsp. fresh lemon juice
1 tsp. Worcestershire sauce
Salt and freshly ground black pepper to taste
Fine dry bread crumbs
1/4 cup (1/2 stick) butter, melted
Lemon wedges for serving

Preheat oven to 375. Put crabmeat in a large bowl and add mayonnaise, lemon juice, Worcestershire, salt, and pepper. Mix everything gently with your hands, lifting the crabmeat up and down in the air the way a child lifts soapsuds to play with them (this motion separates the mixture in such a way that the crabmeat has the airy texture of a souffle).

Divide equal handfuls of the mixture among four ovenproof seafood shells and sprinkle the top of each with a few bread crumbs. Now drizzle some of the butter over the tops and place the shells on a heavy baking sheet. Bake them up 15 to 20 minutes, till just lightly browned and crusty on top but not at all burned.

Serve with lemon wedges for people to squeeze on top.