1 lb. backfin crabmeat
1/2 tbsp. pimiento, drained & chopped
1/2 tbsp. green pepper, chopped
1 tbsp. butter
1 egg yolk
1/4 tsp. dry mustard
1 rounded tsp. capers, drained
1 1/2 tsp. Worcestershire sauce
Salt & white pepper to taste
1 c. mayonnaise, divided
Paprika

HEAVY CREAM SAUCE:

4 tbsp. butter
5 tbsp. all purpose flour
1 c. milk
1/2 tsp. salt

Preheat the oven to 375 degrees 10 minutes before the crab is ready to go in.

Grease 6 individual shallow casseroles or cleaned crab shells. Pick over the crabmeat and discard any bits of shell or cartilage. Refrigerate.

Saute the pimiento and green pepper in 1 tablespoon of the butter.

Make a heavy cream sauce by melting 4 tablespoons of the butter in a heavy saucepan over medium heat and stirring in the flour, milk and salt. Continue stirring until the mixture is smooth and thick.

Combine the sauteed vegetables, cream sauce and other ingredients except the crabmeat, mayonnaise and paprika. Mix in 3/4 cup of mayonnaise.

Fold in the crabmeat very gently so that the lumps do not break up. Spoon into the greased casseroles or shells and spread some of the remaining mayonnaise on top of each serving.

Bake at 375 degrees for 30 to 35 minutes or until golden brown. Sprinkle with the paprika and serve at once.