1 lb. backfin crabmeat
1/2 tbsp. pimento, chopped
1/2 med. green pepper, chopped
1/2 med. onion, chopped
1 tbsp. butter

HEAVY CREAM SAUCE:

4 tbsp. butter
5 tbsp. all-purpose flour
1 c. milk
1/2 tsp. salt
1 egg yolk
1/4 tsp. dry mustard
1 1/2 tsp. Worcestershire sauce
1 c. mayonnaise, divided
Paprika

Preheat oven to 375 degrees 10 minutes before crab is ready to be baked. Pick over crabmeat and discard any bits of shell or cartilage. Saute pimento, green pepper and onion in butter.

In another pan make a heavy cream sauce by melting the butter over medium heat and stirring in the flour, milk, and salt. Continue stirring until mixture is smooth and thick.

Stir in egg yolk, mustard, Worcestershire sauce, and 3/4 cup mayonnaise. Add sauteed vegetables and gently fold in crabmeat so lumps will not break up.

Spoon into greased shallow baking dish or casserole. Spread remaining 1/4 cup mayonnaise on top. Bake at 375 degrees for 30-35 minutes or until golden brown. Sprinkle with paprika and serve at once. Serves 4-6.