Crab Imperial

"Through a sweaty plate-glass window, I could make out eight women of varying ages seated at four long mirror-finish steel tables, blue caps bobbing up and down when they laughed. 

In front of the women were piles of sticks. No. Crab claws. 

Expertly emptied of their rich-tasting meat by this little group of women, the claws formed strange, spiny pyramids on the steel tables in front of them. Beside the pyramid-piles were white cups full of clean claw meat freshly wrassled from sticky claws with a plain table knife. 

Every weekday during crab season - mostly April-January with peak season in July and August - the pickin' ladies of Simpson’s Crab House report to work at 9 in the morning, put on their paper hats, wrap experienced fingers around those knives and begin an eight-hour shift of "thwumping". 

The thwumping goes on 'til about 5 p.m. in the front room at the crab house. The ladies sit in a room to the right, closed off from the retail sales area out front. But you can't help but notice that everybody who comes in looks over toward the ladies and nods respectfully. 

Their work is so precise, it's unlikely your guests will ever pick crab shells out of their teeth when you serve them your famous Crab Imperial." - from 'Along The Cape Fear' by Celia Rivenbark 

 
Crab Imperial 

3 lbs. backfin crab meat 
1 bell pepper diced finely, green or red (optional) 
1/2 jar red pimento diced finely 
1 1/2 teaspoon salt 
1/2 teaspoon white pepper 
2 raw eggs 
1/2 cup mayonnaise 
1/2 cup Greek yogurt 
1 tablespoon dry mustard 

Mix all ingredients together with the exception of the crab meat. Gently fold in crab meat, taking care not to break the lumps. 
Heap into crab shells, casserole dish, or use for stuffing. 
Top with light coating of mayonnaise and sprinkle with paprika, and bake at 350 for approximately 20 minutes or until top is browned. 
Serve with toasted baguette slices or toast points. 

Cook's Note: Add tiny shrimp and/or bay scallops to dress up the dish