CRAB IMPERIAL

1 green pepper
2 canned pimientos
2 Tbsp. well drained capers
1 Tbsp. dry mustard
1 scant Tsp. of salt
1/4 Tsp. cayenne
1 can heavy mayonnaise
2 eggs
3 lbs. of the back fin, or lump crab meat
12 large crab shells cleaned and oiled
mayonnaise
coarse bread crumbs
paprika
Cole slaw
sliced tomatoes
shoe string potatoes

Mince 1 green pepper, and chop 2 canned pimientos; add 2 Tbsp. well drained capers, 1 Tbsp. dry mustard, 1 scant Tsp. of salt, 1/4 Tsp. cayenne, 1 can heavy mayonnaise and 2 beaten eggs. Beat this mixture well and fold it into 3 lbs. of the back fin, or lump crab meat. Be very careful not to mash or break the lumps. Taste for seasoning. Have 12 large crab shells cleaned and oiled and pile the meat into them. Top with a very thin coating of mayonnaise and sprinkle lightly with coarse bread crumbs, then sprinkle with paprika. Bake in a 375′ oven for 15 minutes. Serve with Cole slaw, sliced tomatoes and crisp shoe string potatoes.