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
Related recipes
- Baked eggs with crabmeat
- Baked stuffed eggs
- Chicken stuffed with crab
- Crab stuffed mushrooms
- Crab stuffing
- Crab-stuffed avocado
- Crab-stuffed bread cubes
- Crab-stuffed chicken
- Crab-stuffed crepes
- Crab-stuffed mushrooms
- Crab-stuffed shrimp
- Crab-stuffed tomatoes
- Crunchy stuffed eggs
- Lobster-salad-stuffed eggs
- Mushroom-stuffed eggs
- Stuffed baked eggs
- Stuffed crab
- Stuffed crab #1
- Stuffed crabs
- Stuffed eggs