Serves/Makes:6


Ingredients
1 large green pepper, diced
2 pimentos, diced
1/2 tsp (2 ml) salt
1/2 tsp (2 ml) freshly ground white pepper
1 tbsp (15 ml) dry mustard
Mayonnaise
2 eggs, lightly beaten
3 tbsp (45 ml) dry sherry
2 pounds lump crab meat, picked over to remove bits of sheel and cartilage
Paprika

Preparation
Preheat oven to 350 degrees (175 C.) F.
Mix diced pepper and pimentos.
Add salt, pepper, mustard, 3 tbsp (45 ml) mayonnaise, eggs, and 2 tbsp (30 ml) of sherry. Mix well.
Carefully fold the crab meat into the pepper mixture so as not to break up the pieces of crab.
Add the remaining sherry.
Place the mixture in a buttered casserole.
Coat the top of the casserole with a thin layer of mayonnaise.
Sprinkle with paprika.
Bake 15 minutes.
Comments
Recipe from The New York Times Heritage Cookbook.

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