Grate 1/3 small bell pepper, 1/3 stalk celery, and 1/2 small white onion.

Saute this and one heaping tablespoon parsley flakes in 1/2 stick of butter until tender.

Blend in 2 tablespoons flour, 2 tablespoons sherry wine and a dash or two of Tobasco.

Stir until smooth.

Add 1 cup of milk slowly and cook until thickened, stirring constantly.

Remove from heat.

In a large bowl, beat 1 egg well.

Pour cream sauce into beaten egg and mix well.

Season with 1 teaspoon lemon juice, 1 tablespoon mayonnaise and salt and pepper to taste.

Accent and a pinch of Seafood Seasoning may be added if desired, (this is optional).

Fold in 1 pound of lump crabmeat (backfin preferred) from which all shells have been removed and 1 finely chopped pimento.

Spoon mixture into 6 well-buttered crab shells or a buttered casserole.

Sprinkle with a little Parmesan cheese and paprika.

Bake in moderate oven (about 350-degrees) for fifteen to twenty minutes.