• Cooking Time:
  • Servings:
  • Preparation Time:


  • 2 pounds backfin crab meat
  • 2 eggs
  • 1/2 cup mayonnaise
  • 1 1/2 teaspoons Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/8 teaspoon thyme
  • 1/8 teaspoon oregano
  • 1/8 teaspoon dry mustard
  • Few dashes hot pepper sauce
  • Mayonnaise for topping
  • Parsley flakes for topping
  • Paprika for sprinkling
  • Green pepper for garnish
  • Pimiento for garnish


  • Directions: Wash and disinfect cleaning and serving surfaces. Wash hands.
  • Remove shell from crabmeat. In a large bowl, mix together eggs, 1/2 cup
  • mayonnaise, Worcestershire sauce, salt, thyme, oregano, dry mustard, and
  • liquid hot pepper sauce. Gently mix into crabmeat. Coat a 2-quart casserole
  • lightly with mayonnaise and fill with crab mixture. (Nic used individual
  • ramekins.) Spread a thin layer of mayonnaise over top of crab mixture and
  • sprinkle with parsley and paprika. Top with thin green pepper and pimiento.
  • Bake at 350 degrees until mixture is hot and lightly browned, about 40
  • minutes. (You will need to adjust baking time if you use individual
  • casseroles.) Serves 8.


Categories: Seafood 

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