Crab-stuffed eggs
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | 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 |
Directions
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