• 1 green bell pepper, diced
  • 1 7 oz. (198 g) jar diced pimientos, drained (or one red bell pepper, diced)
  • 1 Tbs dry English mustard
  • 1 Tbs salt
  • 1/2 tsp ground white pepper
  • 2 eggs
  • 1 cup mayonnaise, plus additional for topping
  • 3 lbs. (1350 g) lump crab meat
  • 1 Tbs dry Sherry (optional)
  • Paprika


Mix all ingredients except crab meat in a large bowl. Add the crab and toss gently, using your fingers so as not to break the crab meat into small pieces. Place in oven-proof casserole dish, or into 8 individual serving dishes. Top with a thin coating of mayonnaise and garnish with a dusting of paprika. Bake at 350F (180C) for 15 minutes, or until warm through. Serve with toast points or crackers.

Serves 8 as an appetizer.

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Submitted 6/13/05.
Submitted By: Teresa Johnson
Hot Crab Dip