Mix crab meat with salt, pepper and capers to taste. Add pimiento, melted butter and enough mayonnaise to moisten. Rub six crab shells with garlic and olive oil. Heap mixture in shells, wrap shells in aluminum foil and heat over coals for about 20 to 25 minutes. Garnish with garlic dill pickles. Serves 6.
» Surrounded by natural waterways and laced with creeks and inlets, the northern neck area of the Chesapeake Bay is of natural and breathtaking beauty. It's no wonder the crabs harvested here are so tasty.