1 lb. Maryland backfin crabmeat
1 beaten egg
3 tbsp. mayonnaise
3 dashes Worcestershire
1 tbsp. lemon juice (1/2 lemon)
Dash of pepper
Sprinkle of seafood seasoning
Mayonnaise for topping
Paprika for topping

Mix together ingredients between solid lines (above). Gently fold in crabmeat with fork until mixed thoroughly. Add additional mayonnaise to crab mixture if it seems dry. Place in individual shells, ramekins or grease 1 quart casserole. Bake at 450 degrees for 20 minutes. Remove from oven, spread mayonnaise on top and sprinkle with paprika. Return to oven for about 5-10 minutes or until bubbly. Serve. Serves 4.