1 lb. backfin crabmeat
1 green pepper
1 sweet red pepper or pimento
1/2 tsp. Old Bay seasoning
2 tbsp. finely chopped parsley
1/2 c. mayonnaise
1/2 tsp. dry mustard
Paprika
Salt and pepper to taste

Seed peppers and remove pulp. Chop peppers and bring in saucepan of cold water. Drain immediately. Do not over cook. Mix Old Bay and dry mustard with mayonnaise and beat thoroughly. Mix peppers, parsley and lightly fold crabmeat. It should be very moist. If necessary, add more mayonnaise.

Fill shallow baking dish or crab shells; top with approximately one tablespoon of topping. Cover lightly with paprika. Bake in quick oven at 400 degrees for approximately 15 minutes.

TOPPING:

4 tbsp. mayonnaise
1 egg yolk

Beat together and spoon on top of each crab.