1 lb. crabmeat (fresh, frozen or pasteurized)
3 c. cooked rice
1 c. cooked peas
1/2 c. chopped parsley
1/3 c. butter, diced
1/4 c. chopped pimiento
3 tbsp. grated onion
1/2 tsp. salt
1/4 tsp. pepper
3 tbsp. grated Parmesan cheese
2 tbsp. butter

Thaw crabmeat if frozen and drain. Remove any remaining shell or cartilage. Combine all ingredients except Parmesan cheese and 2 tablespoons butter. Place in a well greased 2 quart casserole. Sprinkle with cheese and dot with butter. Bake in 350 degree oven for 25 to 30 minutes, or until lightly browned. Makes 6 servings. (May be prepared a day ahead and refrigerated.)