2 lb. Maryland backfin crabmeat
1/2 c. mayonnaise
2 tsp. chopped pimento
2 tsp. whole capers, optional
1 tsp. Worcestershire sauce
6 drops Tabasco
8 aluminum or ceramic scallop shaped baking shells
8 tsp. mayonnaise
Paprika for garnish

Remove all cartilage from crabmeat. Place crabmeat in a large bowl.

Mix mayonnaise, pimento, capers, Worcestershire sauce and Tabasco together and blend well. Pour over crabmeat and toss lightly. Divide crabmeat between the 8 shells and top each shell with 1 teaspoon mayonnaise. Sprinkle with paprika.

Place shells on cookie sheet or shallow baking pan and bake for 20 minutes in 375 degree oven. Makes 8 servings.