2 lb. back fin blue crabmeat
1/2 c. Hellmann's mayonnaise
2 tsp. chopped pimentos
1 tsp. salt
1 tsp. Worcestershire sauce
6 drops Tabasco
2 tbsp. mayonnaise
Paprika

Remove any shell from crabmeat. Combine mayonnaise, pimento, salt, Worcestershire sauce and Tabasco. Pour over crabmeat and mix lightly. Place in well greased individual shells. Top each with a teaspoonful of mayonnaise. Bake at 350 degrees for 20-25 minutes until brown. Back fin (lump meat) is the whole lump of white meat from the large body muscles.