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