Dlk at 11:20, 22 December 2007

2007-12-22T11:20:22Z

Dlk at 22:31, 6 September 2006

2006-09-06T22:31:11Z

Dlk at 22:27, 6 September 2006

2006-09-06T22:27:07Z

New page

===Ingredients===

1 green pepper, finely chopped
 2 pimentos, finely chopped
 2 eggs
 1 cup mayonaise
 1 tablespoon salt
 1 tablespoon English mustard
 ½ teaspoon white pepper
 3 lbs. lump crab meat
 Additional mayonaise
 Paprika

===Directions===

* In a bowl combine green pepper, pimento, eggs, the 1 cup mayonaise, salt, mustard, and pepper; mix well. Add crab meat and mix gently, being careful not to break up crab peices. Spoon mixture into 8 crab shells or individual casseroles, mounding lightly. Spread tops with a thin layer of additional mayonaise and sprinkle with paprika. Bake in a 350 degree oven for 15 to 18 minutes. Serve hot, or chill and serve on a bed of lettuce. If desired, garnish with lemon and tomato rose.
* To prepare crab shells for stuffing, select large perfect shells and scrub them thoroughly with a wire brush. Place the shells in a Dutch oven and cover with hot water. Add 1 teaspoon of baking soda and bring to a boil. Simmer, covered, for about 20 minutes. Then drain, wash, and dry the shells. This removes the fishy odor. The shells may be stored and re-used. Just simmer again with baking soda after each use.

===Yield===

Serves 8

===Nutrition===

===Source===

Entertaining With Style - Chesapeake Restaurant, Baltimore

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Crab Imperial Chesapeake - Revision history

Dlk at 11:20, 22 December 2007

Dlk at 22:31, 6 September 2006

Dlk at 22:27, 6 September 2006