1 green pepper, finely diced
2 pimientos, finely diced
1 tbsp. English mustard
1 tbsp. salt
1/2 tsp. white pepper
2 eggs
1 c. mayonnaise
Mayonnaise for topping
3 lbs. lump crab meat

Mix diced pepper and pimiento. Add mustard, salt, pepper, eggs, and mayonnaise; mix well. Add crab meat and mix in with fingers so lumps are not broken.

Divide mixture into 8 crab shells or casseroles, heaping it in lightly. Top with a light coating of mayonnaise and sprinkle with paprika. Bake at 350 degrees for 15 minutes. Serve hot or cold. Serves 8.

CHESAPEAKE CRAB CAKES:

Use above recipe for crab cakes by making mixture into cakes and rolling in cracker crumbs for frying.