ingredients

2-1/2 tablespoons unsalted butter

1/3 cup finely chopped onions

1/3 cup finely chopped celery

1/3 cup finely chopped green bell peppers

1/4 cup finely chopped green onions

1/2 teaspoon minced garlic

6 tablespoons mayonnaise, in all

4 teaspoons Creole mustard (preferred) or brown mustard

2 teaspoons finely chopped parsley

2 teaspoons Worcetershire sauce

1 tablespoon Chef Paul Prudhomme's Seafood Magic® or

Meat Magic® or

Blackened Redfish Magic®

1 teaspoon Chef Paul Prudhomme's Magic Pepper Sauce®

1 egg

1 pound lump crabmeat (picked over)

1/2 cup heavy cream

how to prepare

Combine the butter, onions, celery, bell peppers, green onions and garlic in a 1-quart saucepan; sauté over high heat until vegetables are tender but still firm, about 5 minutes, stirring occasionally. Remove from heat. Add 2-1/2 tablespoons of the mayonnaise, the mustard, Worcestershire, MAGIC SEASONING BLEND, and MAGIC PEPPER SAUCE, stirring well. Beat in the egg with a metal whisk. Add crabmeat to vegetable mixture and gently toss, leaving lumps intact as much as possible. Spoon into eight 1/2-cup ovenproof ramekins. Pour 1 tablespoon cream over the top of each, then spread a thin, even layer of the remaining mayonnaise on top and sprinkle with paprika. Bake at 350^ountil brown and bubbly, about 15 to 18 minutes. Serve immediately.

Crabmeat Avery

from the kitchen of Chef Paul Prudhomme