Creole Crab Imperial

Classic crab imperial usually involves lump crabmeat combined with mayonnaise or a sherried white sauce, spooned into shells, sprinkled with cheese, and baked till golden brown. Indeed, there is no more impressive, richer dish in all of Southern cookery. In Louisiana, however, cooks often transform the dish completely by incorporating additional ingredients, including a spicy Creole mustard, and serving it chilled on a bed of lettuce or red cabbage leaves. I still love to serve traditional