• Preheat the oven to 400 degrees. Line a baking sheet with foil and spray with cooking spray.

Crab Imperial

• Gently pick through the crab meat to remove any shells, then set aside. In a medium bowl, whisk together the imperial ingredients, then gently fold in the crab meat.
  4 oz crab meat, ⅓ cup mayonnaise, ¼ cup Panko, 1 large egg, 1 teaspoon Old Bay, 1 teaspoon Worcestershire sauce, 1 teaspoon parsley, ½ teaspoon lemon juice
• Form into balls or loaves and place on the prepared baking sheet. Bake for 8 minutes, then remove from the oven and set aside.

Chicken

• Season both sides of the chicken with Old Bay.
  2 chicken cutlets, 1.5 teaspoon Old Bay
• Heat a medium skillet over medium high heat. Add olive oil and once hot, add in chicken cutlets, cooking for 5-7 minutes on each side, until mostly cooked through.
  1 teaspoon olive oil
• Transfer the chicken to the baking sheet and place the partially cooked crab imperial on top. Return to the oven and cook for 10-12 minutes, or until the chicken reaches an internal temperature of 165 degrees.

Old Bay Cream Sauce

• Meanwhile, melt the butter in a medium skillet.
  2 tablespoon unsalted butter
• Whisk in the flour and cook for a minute, then whisk in the milk, a little at a time until fully combined.
  1 tablespoon all purpose flour, ½ cup milk
• Cook, whisking frequently until the mixture begins to thicken, about 4 minutes. Remove from the heat and whisk in the Old Bay.
  ½ teaspoon Old Bay

Plating

• Plate the chicken cutlet topped with the crab meat. Drizzle the cream sauce on top and garnish with parsley.
  ½ teaspoon parsley