Actually, I think I found what I'd rather do, since I really don't feel like messing with sherry and white wine for Newburg sauce...
http://southernfood.about.com/od/lobsterrecipes/r/bl61230g.htm
You know what would be even easier?
When my aunt and uncle were alive, they lived on the Eastern Shore of Maryland, right on the water, and trapped their own crabs.
My aunt made the best Crab Imperial I've ever had.
She would mix claw meat with chopped green pepper and pimento, a bit of pepper, and just enough mayonnaise to moisten it completely. She'd mound it up in the really big clam shells that she had picked up on the beach on Hatteras Island, then put buttered dried bread crumbs on top. Bake them for about 15 minutes at 350. Just enough to "bubble".
I've done the same thing, but added a little bit of green onion, parsley, and shrimp, and put in rameikins and bake for a bit longer. I've also done it with lobster tail meat instead of the crab.
It difficult to get decent crabmeat around here without paying a flipping fortune for it....canned is just not quite right for anything other than a dip.