2 tbsp. butter
1 lg. green pepper, seeded & diced
1/2 c. minced onion (1 medium)
1 1/2 c. mayonnaise or salad dressing
2 tbsp. lemon juice
1/2 tsp. Worcestershire sauce
1/2 tsp. prepared mustard
1/2 tsp. salt
1 (4 oz.) can pimientos, diced
3 c. rice, cooked
2 (7 1/2 oz.) cans crab meat or 2 to 3 c. fresh crab meat
1/4 c. packaged bread crumbs

Heat oven to 400 degrees. Melt butter in skillet over medium heat. Add green peppers and onion. Cook stirring occasionally, until green pepper is soft. Combine mayonnaise or salad dressing, lemon juice, Worcestershire, mustard and salt. Mix well. Place green pepper, onion, mayonnaise mixture, pimientos, rice and crab meat in large bowl. Mix gently. Spoon into 2-quart casserole. Sprinkle with bread crumbs. Bake 10 to 15 minutes or until bubbly and browned. Makes 4 to 6 servings.