Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Backfin crabmeat |
| 2 | Eggs |
| ½ cup | Mayonnaise |
| 1½ teaspoon | Worcestershire sauce |
| ½ teaspoon | Salt |
| ⅛ teaspoon | Thyme |
| ⅛ teaspoon | Oregano |
| ⅛ teaspoon | Dry mustard |
| ⅛ teaspoon | MSG |
| dash | Hot pepper sauce |
| Mayonnaise for topping | |
| Parsley flakes for topping | |
| Paprika for sprinkling | |
| Green pepper strips | |
| Pimento strips |
ADDITIONAL
GARNISH
Remove cartilage from crabment. Set aside.
In large bowl, combine next nine ingredients in recipe, gently mix with the crabmeat.
Coat a two quart casserole lightly with mayonnaise and fill with the crab mixture. Spread a thin layer of mayonnaise over top of crab mixture, and sprinkle with parsley and paprika. Top with thin strips of green pepper and pimento.
Bake at 350 until mixture is hot and lightly browned - about 40 minutes.
Tidewater Inn, Easton Md
Typed but not tested. == Courtesy of Dale & Gail Shipp, Columbia Md.
== Submitted By GAIL SHIPP On 07-12-95