Hot Crab Dip

Ingredients

• 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

Directions

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.

Submitted 6/13/05.
Source: www.wwrecipes.com
Submitted By: Teresa Johnson
techgoddess@worldnet.att.net
Hot Crab Dip