« Recipes Home

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.