1 c. mayonnaise
1 tbsp. Dijon mustard
1 tsp. Worcestershire sauce
Dash of Tabasco
1 sm. green pepper (minced)
1 sm. pimiento (finely chopped)
1/2 tsp. salt
Dash of pepper
1 lb. lump crabmeat
1/2 c. dry, fine bread crumbs
2 tbsp. melted butter

Mix mayonnaise, mustard, Worcestershire, Tabasco, green pepper and pimiento in medium sized bowl. Gently blend in crabmeat and mix lightly. Spoon crabmeat mixture into 1 1/2 quart casseorle (or 4 individual oven proof dishes). Sprinkle bread crumbs on top and drizzle melted butter on top. Bake 15 to 20 minutes at 350 degrees.