Hot Crab Dip

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)


 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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