Both fresh and pasteurized crabmeat are already cooked and ready for use in your favorite crab recipes. Lump or back-fin meat is white in color and the best choice for recipes where looks are important. Flake meat, while less shapely, is also white. Claw meat is brownish, but very tasty.

Freshly cooked crabmeat must be refrigerated. Fresh crab meat has a refrigerated shelf life of 3-4 days upon arrival. Fresh crabmeat should have no ammonia-like odor.

If you need a longer shelf life, pasteurized crabmeat in a sealed can is good unopened in the fridge for up to a year, and is a better alternative than freezing the meat.

Place an oven rack in the center of the oven and preheat the oven to 350 degrees. In a large bowl, combine the cheese, mayonnaise, pimientos, crackers, seafood seasoning, and parsley. Mix until well combined. Carefully fold in the crabmeat and gently mix just until the crab is coated. Spoon the mixture into a medium gratin or casserole dish and bake for 20 minutes or until the cheese has melted. Serve immediately with a butter knife for spreading the dip on the toast points or sliced country bread.

Yield: 6 servings