1/2 c. mayonnaise or salad dressing
1 slightly beaten egg
1/2 c. finely chopped green pepper
1 tbsp. finely chopped pimento
1 tsp. dry mustard
1/2 tsp. salt
1/8 tsp. white pepper
1 lb. fresh or frozen lump crabmeat

Two 7 1/2 oz. cans of crabmeat may be substituted (drained and cartilage removed). Thoroughly combine mayonnaise, egg, salt, pepper, dry mustard, pimento, green pepper. Add crab, stir carefully to coat. Divide mixture between four individual casseroles; heaping mixture lightly. Top with thin coat of mayonnaise; sprinkle with paprika. Bake at 350 degrees for 15 minutes. Serve hot or cold. 4 servings (nice size).