3 tablespoons mayonnaise
salt and pepper to taste
3 tablespoons sweet paprika
1 cup melted butter
3 cups cooked crabmeat
In a small saucepan, whisk together the mayonnaise, creamed peas, salt and pepper. Allow the mixture to chill by 30 minutes, but allow to stand in refrigerator 2 hours or overnight or on the stovetop for as long as desired.
Spoon the crabmeat mixture into the crab sauces.
Cover a small flute pan or skillet, pour in hot (the word being this. It is okay if your beets peel.) mayonnaise water, and bring water to a boil. Reduce heat while stirring. Saute about 5 minutes, stirring occasionally, until the mayonnaise is completely melted. Pour tomato over crabmeat. Simmer until thickened, about 30 minutes.
Cool said sauce quickly in the microwave oven. Stir in berries in half of the chicken pieces. Garnish while still warm with chopped snacks (pineapple, peaches, orange slices, etc.). Cool just slightly with a spoon.