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Crab Imperial Casserole

• 1 pound backfin crab meat
• dash of pepper
• ½ teaspoon salt
• 1¼ cup cooked mayonnaise

Cooked Mayonnaise:

• 1/3 cup flour
• ¼ cup sugar
• 1 teaspoon salt
• 1 Tablespoon dry mustard
• ¾ cup water
• ¼ cup mild vinegar
• 2 eggs
• 1 cup salad oil

In a saucepan mix flour, sugar, salt and dry mustard. Gradually add water and mild vinegar. Cook over low heat, stirring constantly until mixture boils. Remove from heat and pour into a mixing bowl. Beat in eggs with an electric mixer at low speed. Continue beating while adding salad oil a little at a time.

Mix crab meat, salt, pepper and about half the cooked mayonnaise in a bowl. Transfer mixture to a 1 quart casserole and spoon remainder of cooked mayonnaise over the top. Cook in a 375 degree oven for 25 minutes. Springkle with paprika.