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2 Tbsp. green pepper, finely
1 pimiento, finely diced
1 Tbsp. dry mustard
1/2 tsp. white pepper
1 egg
1 c. or less mayonnaise
1 lb. lump crabmeat
mayonnaise for topping

Mix pepper and pimiento; add mustard, salt, pepper, eggs
and mayonnaise and mix well. Add crabmeat and mix in with
fingers so lumps are not broken. Divide the mixture into 6
crab shells or casseroles, heaping it in lightly. Top with a
light coating of mayonnaise and sprinkle with paprika. Bake at
350 degrees for 15 minutes. Serve hot or cold. The traditional
Baltimore garnish is creamy coleslaw, tomato slices, crisp
lettuce and French fried potatoes.

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