Crab Imperial, Chesapeake
|Canned crab meat||32 Ounce (4 Cans, 8 Ounce Each)|
|Finely diced green pepper||2⁄3 Cup (10.67 tbs)|
|Finely diced pimento||1⁄4 Cup (4 tbs)|
|Dry mustard||2 Teaspoon|
|White pepper||1⁄4 Teaspoon|
|Salad dressing/Mayonnaise||3⁄4 Cup (12 tbs)|
1 Drain the crab meat; remove bony tissue, if any. Cut the meat into chunks.
2 In a medium size bowl, beat the egg.Stir in green pepper, pimiento, mustard, salt, pepper, and all but 2 tablespoons of the mayonnaise or salad dressing until well-blended. Fold in the crab meat.
4 Spoon into 6 ten-ounce custard cups or individual baking dishes. Spread top of each with 1 teaspoon of the remaining mayonnaise or salad dressing; sprinkle with paprika.
5 Bake in a moderate oven at 350 degrees farenheit for 15 minutes, or just until hot.
6 Serve immediately.