Crab Imperial


4 lb. fresh-cooked or frozen crab or
8 (6.5 oz) cans crab meat
1 c. mayonnaise
2 tbs. lemon juice
1 tbs. chopped drained pimento
2 tsp. worcestershire sauce
12 drops liquid hot pepper sauce

Drain crabmeat, remove shell or cartilage.
Combine mayo with lemon juice, pimento, worcestershire,
hot pepper sauce. Mix mayonnaise mixture with crab meat,
place in 12 well greased ramekins, scallop shells
or 5 oz. custard cups. Top each with 1 tsp. mayonnaise.
Bake in moderate oven at 350F, 20 min. or until brown.