1 green pepper, finely diced
2 pimientos, finely diced
1 tbsp. English mustard
1 tsp. salt
1/2 tsp. white pepper
2 whole eggs
1 c. mayonnaise
3 lb. lump crabmeat

Mix pepper and pimientos, add mustard, salt, white pepper, eggs and mayonnaise and mix well. Add crabmeat and mix with fingers so the lumps are not broken. Divide mixture into eight crab shells or casseroles, heaping it in lightly. Top with a little paprika. Bake at 350 degrees for 15 minutes. Serve hot or cold.