1 lb. backfin crab meat
2 eggs, well beaten
10 saltines, crushed
1/4 c. half and half or coffee cream
3/4 tsp. dry mustard
1/4 of a green pepper, chopped
1 tsp. salt
1/8 tsp. cayenne pepper
1 sm. jar pimento, drained and chopped
3 tbsp. butter, melted
1 1/2 tsp. Worcestershire sauce
4 tbsp. mayonnaise
Paprika
8 tsp. mayonnaise, for topping

Gently pick through crab to remove all shell. Do not break apart lumps of crab. Combine all remaining ingredients except paprika and 8 teaspoons of mayonnaise; mix well. Gently fold in crab and spoon into 8 individual baking shells; top each with 1 teaspoon mayonnaise and sprinkle with paprika. Bake in a preheated 450 degree oven for 12-15 minutes. Do not overbake. Serves 8.

Note: This dish can be prepared early in the morning and baked when ready to serve.

"Everybody always says that this is the best Crab Imperial they ever tasted!"