Baked Louisiana Blue Crab Imperial With Sauteed Pea Shoots Recipe

• 1 c. homemade mayonnaise
• 2 Tbsp. finely minced green bell pepper
• 2 Tbsp. finely minced red bell pepper
• 1 Tbsp. chopped shallots
• 1 Tbsp. chopped parsley
• 1 1/2 tsp chopped tarragon
• 1/2 tsp salt
• 1/4 tsp freshly-grnd white pepper
• 1 1/2 c. jumbo lump crabmeat picked over to remove any shell and cartilage
• 2 Tbsp. caviar - (to 4)
• 1/4 c. bread crumbs
• 1/4 c. finely-grated Parmesan
• 2 Tbsp. butter
• 1/2 lb fresh pea shoots
• 1/4 tsp salt

Directions