2 lbs. back fin crab meat
2 eggs
1/2 c. mayonnaise
1 1/2 tsp. Worcestershire sauce
1/2 tsp. salt
1/8 tsp. thyme
1/8 tsp. oregano
1/8 tsp. dry mustard
1/8 tsp. MSG (opt.)
Few dashes liquid hot pepper sauce
Mayonnaise for topping
Parsley flakes for topping (opt.)
Paprika for sprinkling (opt.)
Green pepper & pimiento strips for garnish (opt.)

Remove cartilage from crab meat. In large bowl, mix together eggs, mayonnaise, Worcestershire sauce, salt, thyme, oregano, dry mustard, MSG and liquid hot pepper sauce. Gently mix in crab meat. Coat a two quart casserole dish lightly with mayonnaise and fill with crab mixture. Spread a thin layer of mayonnaise over top of crab mixture and sprinkle with parsley and paprika; top with thin strips of green pepper and pimiento. Bake at 350 degrees until mixture is hot and lightly browned, about 40 minutes. Serves 8.