Baked Baltimore Crab Imperial

Baked Baltimore Crab Imperial 1 pound of backfin crabmeat 1/4 teaspoon of salt 1/4 teaspoon of pepper 1 cup of mayonnaise 1 egg, well beaten more mayonnaise dry white wine sliced pimiento paprika Remove cartilage from crabmeat, put in bowl and season with salt and pepper. Combine mayonnaise and egg. Add enough of this to crab to moisten it and hold it together. Spoon into crab shells and shape into dome. Cover each with a generous amount of mayonnaise. Dribble with little dry wine and garnish with slice of pimiento. Place shells in shallow baking sheet and bake at 350ºF. for 30 minutes. Sprinkle with paprika and serve hot. (unsigned)