Bitsy's Kitchen
Hot Crab Dip II
This dish may be made in individual crab shells or ramekins and served with toast or crackers at a sit-down dinner, or may be cooked in a casserole dish and served as an appetizer at a cocktail party.
1 green bell pepper, diced
1 7 oz. jar diced pimientos, drained
1 Tbsp. dry English mustard
1 Tbsp. salt
1/2 tsp. ground white pepper
2 eggs
1 cup mayonnaise, plus additional for topping
3 lbs. lump crab meat*
1 Tbsp. 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 350° F. (180° C.) for 15 minutes, or until warm through. Serve with toast points or crackers. Serves 8 as an appetizer.
*Use only real crab meat. The artificial "crab" often found in the market may be acceptable in some dishes, but not this one.