2 eggs, beaten
1/4 tsp. dry mustard
Dash of white pepper
2 lbs. backfin crabmeat
4 tbsp. pimento, chopped
2 1/4 c. mayonnaise
1/2 c. Parmesan cheese

Preheat oven to 350 degrees. Beat the eggs with mustard and pepper. Add crabmeat, pimento and 2 cups mayonnaise. Spoon the mixture into a 2 quart casserole and spread 1/4 cup mayonnaise over top. Sprinkle with cheese. Bake for about 20 minutes until brown and bubbly. Serves 8.