Crabmeat Imperial is an old local favorite that has fallen on hard times. It’s as good as ever—about the only way one could dislike it would be to dislike crabmeat—but few restaurants serve it. I like the very simple way it’s prepared at the Bon Ton Café, the city’s oldest Cajun restaurant. The crabby flavor fairly explodes in your mouth. This is my variation on Bon Ton’s recipe.