50+ Friends Club Cookbook -- Fish and Seafoods -- Crabmeat Imperial

50+ Friends Club Cookbook
Fish and Seafoods

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Crabmeat Imperial

From the Kitchen of: Pepper
Source: Adapted from White Pillars Restaurant in Biloxi, Miss. (a favorite of my son, Randy)

1/2		Fresh green pepper -- finely diced
1		Egg -- slightly beaten
1	med. size piece of	Canned pimento -- finely diced
1/3	C	Mayonnaise
2	tbsp	Melted butter
1	tsp	Dry mustard
1	lb	Fresh lump crabmeat
1/4	tsp	Salt
1/8	tsp	White pepper
		Mayonnaise
		Paprika
		(May add just a little chopped celery and onion ) -- (optional)

Combine first 9 ingredients, taking care not to break up lumps of crabmeat; toss lightly.
Divide mixture into 4 portions, and place in separate buttered casseroles (large seashells or crab shells make attractive serving dishes).
Coat each serving dish with a light topping of mayonnaise and sprinkle with paprika. Garnish with pimento. Bake at 300oF. for 20 minutes.
Serving Size : 4