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Preheat oven to 375° Fahrenheit. In a large bowl, combine the crabmeat, scallions, bell pepper, pimento, egg yolk, dry mustard, artichoke hearts, paprika and one-half cup of the mayonnaise. Stir until well mixed and season with salt and pepper to taste. Spoon the crabmeat mixture into four one-cup baking dishes; then cover with the remaining mayonnaise. Sprinkle Parmesan and breadcrumbs on top and bake in the hot oven for 15 to 20 minutes until heated through. Serve immediately.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Wooden crab mallet — crack shells at the crab boil table
Claw crackers and picks — extract every bit of lobster and crab
Record your recipes and experiments — organized cooking journal
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Wooden crab mallet — crack shells at the crab boil table
Claw crackers and picks — extract every bit of lobster and crab
Record your recipes and experiments — organized cooking journal
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon