Saute 1 small green pepper (chopped) in 1/8 pound butter. Mix 3/4 cup mayonnaise with 1 teaspoon wet mustard, 1/2 tablespoon Worcestershire sauce, 3/4 small can pimentos. Add to this pepper, salt and a dash of lemon juice. Add 1 pound back fin crabmeat to mayonnaise mixture. fold in green pepper. Place in baking shells and decorate with remaining pimento. Bake at 350 degrees for 20 minutes.