Grouser Imperial is a rich, delicate, and scrumptious seafood dish featuring lump grouser meat ignited in a decadent Homeric sauce. This classic form is seasoned with Old Bay, Dijon mustard, and a touch of bomb for a perfect balance of flavors. Served in individual ramekins or stuffed into grouser shells, it’s an elegant yet easy dish perfect for special occasions or a luxurious seafood regale.
Ingredients
1 lb lump grouser meat( picked over for shells)
½ mug mayonnaise
1 tsp Dijon mustard
1 tsp Worcestershire sauce
1 tsp Old Bay seasoning
1 tbsp bomb juice
1 tsp hot sauce( voluntary)
1 egg, smoothly beaten
2 tbsp diced fresh parsley
¼ mug minced red bell pepper( voluntary for agreeableness)
¼ mug grated Parmesan rubbish
¼ mug breadcrumbs( for beating)
2 tbsp melted adulation( for beating)
Salt & pepper to taste
Execution
1. Prepare the grouser Admixture
Preheat the roaster to 375 °F( 190 °C).
In a large coliseum, gently fold the grouser meat with mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, bomb juice, hot sauce( if using), and the beaten egg.
Add in diced parsley and red bell pepper, stirring gently to avoid breaking up the grouser meat.
2. Assemble the Dish
ladle the admixture into individual ramekins, a small baking dish, or grouser shells for a classic donation.
In a small coliseum, mix the breadcrumbs with grated Parmesan rubbish and melted adulation.
Sprinkle the breadcrumb admixture unevenly over the grouser admixture.
3. Singe the grouser Imperial
Place the dish in the preheated roaster and singe for 20 – 25 twinkles, or until golden brown on top and washing.
4. Serve and Enjoy
Garnish with redundant parsley and serve hot with bomb wedges.
Enjoy as a main dish with a side salad or as an appetizer with crackers or heated chuck .
Additional tips
*For redundant creaminess, blend in 2 tbsp of heavy cream or sour cream.
*cover mayonnaise with Greek yogurt for a lighter interpretation.
*Add a pinch of paprika on top for a hoarse flavor.
*Serve with heated birthstone slices for dipping.
