Crab Meat Imperial Casserole

From the looks of this recipe card - a newspaper cutout taped to a note card - I would venture to guess this came out of the New York Times. This recipe yields 6 servings. 

Ingredients
1 large green pepper, diced
2 pimentos, diced
1/2 teaspoon salt
1/2 teaspoon white pepper
1 tablespoon dry mustard
3 Tablespoons mayonnaise
2 eggs, lightly beaten
3 Tablespoons Sherry
2 pounds fresh "back fin" lump crab meat
Paprika

Process

1. Preheat oven to 350 degrees
2. Mix the diced pepper and pimentos
3. Add salt, pepper, mustard, mayonnaise, eggs and 2 Tablespoons sherry. 
4. Mix
5. Carefully fold the crab meat into the pepper mixture so as to not break the lumps of crab. 
6. Add the remaining Tablespoon of Sherry and place in a buttered casserole dish. 
7. Coat the casserole dish with a thin layer of mayonnaise and sprinkle with paprika. 
8. Bake 15 minutes and serve.