|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Chopped celery||1⁄4 Cup (4 tbs)|
|Diced pimiento||2 Ounce, drained (1 Jar)|
|Butter/Margarine||2 Tablespoon, melted|
|Chopped fresh parsley||1 Tablespoon|
|Old bay seasoning||1 Teaspoon|
|Prepared mustard||1⁄2 Teaspoon|
|Hot sauce||1 Dash|
|Red pepper||1 Dash|
|Egg||1 , beaten|
|Fresh crabmeat||1 Pound, drained, flaked (1 Lump)|
|Celery leaves||4 (for garnish) (Optional)|
|Pimiento strips||4 (for garnish) (Optional)|
Saute green pepper, celery, and pi miento in melted butter in a large skillet until tender.
Stir in parsley, Old Bay seasoning, mustard, hot sauce, and red pepper.
Combine egg and mayonnaise; stir in seasoned celery mixture.
Gently stir in fresh lump crabmeat.
Spoon into 4 baking shells.
Bake at 375° for 15 minutes.
Broil 2 to 3 minutes.
Garnish with pi miento strips, and celery leaves, if desired.