Crab-stuffed eggs

Yield: 12 servings

Measure Ingredient
12 \N Eggs, hard-cooked
8 ounces Crabmeat; drained and flaked
1 cup Celery; finely chopped
2 tablespoons Green pepper; finely chopped
1 tablespoon French salad dressing mix
⅓ cup Sour cream

Slice eggs in half lengthwise; remove yolks and mash. Combine yolks, crabmeat, celery, green pepper, salad dressing mix and sour cream; blend well. Stir until well mixed. Stuff egg whites with crabmeat mixture. Chill untl serving time.

SOURCE: Southern Living Magazine, April 1974. Typos by Nancy Coleman.

Submitted By NANCY COLEMAN On 02-12-95

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