• 2 pounds backfin crabmeat
  • 2 eggs
  • 1/4 teaspoon dry mustard
  • Salt and white pepper
  • 2 1/4 cups mayonnaise
  • 4 tablespoons chopped pimento (optional)
  • 1/4 cup Parmesan cheese
  • Directions

    Pick over crabmeat to remove any shell or filaments. Beat eggs in a large mixing bowl with mustard, salt and pepper. Combine mayonnaise with mixture and blend gently. Fold in pimentoe and crabmeat. Pour into an ungreased 2-quart casserole. Sprinkle cheese on top. Bake at 350 degrees for 20 minutes or until slightly brown and bubbly.

    Serves 8 to 9

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