Rinse fillets and pat dry; rub butter in baking dish. Place fillets in a 10 x 6 or 9 x 13 glass dish. If fillets are large, cut into several pieces. Top each fillet with 1/3-1/2 cup of Imperial Topping. Top each fillet with 1-2 teaspoons of cheese. Bake uncovered at 350 for 15-20 minutes, depending on thickness of fillets, or until top is golden and fish flakes easily when touched with a fork. Garnish with lemon.

Combine egg, pepper, mustards, lemon juice, pimento and mayonnaise; mix well. Gently fold in crab.