Crabmeat Imperial 1

1 green pepper, finely diced
2 pimientos, finely diced
1 tbs English mustard
1 tsp salt
1 tsp white pepper
2 whole eggs
1 cup mayonnaise
3 lb lump crabmeat

Mix pepper and pimientos; add mustard, salt, white pepper, eggs and mayonnaise and mix well. Add crabmeat, mixing with fingers so lumps are not broken. Divide mixture into eight crab shells or casseroles, heaping it in lightly. Top with little coating of mayonnaise and sprinkle with paprika. Bake at 350F for 15 minutes. Serve hot or cold.

Yield: 6 to 8 servings.

Return To:

Cajun Country -- New Iberia, Louisiana