2 lbs. Backfin crabmeat
2 tbsp. lemon juice
2 tbsp. capers
1 tsp. prepared mustard
1/2 tsp. salt
1/2 c. mayonnaise
1/4 c. paprika

Remove cartilage from crabmeat and place crabmeat in a large mixing bowl. Add lemon juice, capers, mustard and salt. Mix in mayonnaise, being careful not to break the crabmeat lumps in the process. Pack crabmeat mixture lightly into crab or aluminum shells, (mixture may also be placed in 2 quart shallow baking dish), brush tops with melted butter and sprinkle with a little paprika. Place the imperial crabs on baking sheet and bake at 450 degrees for 10 to 15 minutes, or until mixture is golden brown and thoroughly heated.

Serves 5-8.