- 1 tablespoon [15 g] butter
- 1/2 tablespoon [7.5 mL] chopped jarred sweet red pepper
- 1/2 tablespoon [7.5 mL] chopped sweet green pepper, membranes removed and seeded
- 1 cup [250 mL] thick white sauce [made of cream]
- 1 egg yolk
or
1 whole egg
- 1/4 teaspoon [1 mL] dry mustard
- 1/4 teaspoon [1 mL] paprika
- 1 heaping teaspoon [5 mL] drained capers
- 1 teaspoon [5 mL] Worcestershire sauce
- 7 tablespoons [105 mL] mayonnaise
- 1 pound [454 g] fresh crabmeat, into bite-size pieces
- Salt and white pepper, to taste
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- Preheat oven to 350°F [180°C].
- Melt chopped sweet red and green peppers into melted butter.
- Stir in white sauce.
- Then stir in egg yolk or whole egg, dry mustard, paprika, drained capers, Worcestershire sauce and 1 tablespoon [15 mL] mayonnaise; salt and pepper.
- Thoroughly mix.
- Delicately mix in crabmeat pieces.
- Pour, if possible into 6 crab shells, or into individual oven-safe dishes.
- Top each with 1 tablespoon [15 mL] mayonnaise.
- Bake into preheated oven, for 20 to 30 minutes.
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