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Crab Imperial Indian Creek

  • 2 pounds backfin crab meat
  • 1 egg
  • 2/3 cup finely diced green pepper
  • ¼ cup finely diced pimiento
  • 2 teaspoons dry mustard
  • 2 teaspoons salt
  • ¼ teaspoon white pepper
  • ¾ cup mayonnaise
  • paprika

Beat egg in a medium-sized bowl. Stir in green pepper, pimiento, mustard, salt, pepper and all but 2 teaspoons of the mayonnaise until well-blended. Fold in crab meat.

Spoon into eight 10-ounce custard cups or individual baking dishes. Spread top of each with 1 teaspoon of the remaining mayonnaise. Sprinkle with paprika. Bake in moderate oven (350 degree) for 15 minutes or just until hot.

Yields 8 servings.

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