Make white sauce by cooking until thick over medium heat:

6 tbsp. butter
3 tbsp. flour
1 1/3 c. half & half

Set aside.

Mix together, being careful not to break crab lumps:

2 lb. back fin crabmeat
2 slightly beaten eggs
2 tbsp. minced green pepper (parboiled 5 minutes)
3/4 tbsp. dry mustard
1/4 tsp. white pepper
3/4 tsp. salt

Then add white sauce. Place in baking dish. Top with mayonnaise and sprinkle with paprika. Bake at 375 degrees for 30 minutes or until crabmeat is sizzling.