and processor, canned, fresh and frozen Pasteurized Crabmeat,
Blue Swimming Crab, Portunus Pelagicus, Soft Shell Crab, Stuffed
Raw Crabmeat, Raw Crabmeat Portion
12 hard-cooked eggs
1/2 cup of mayonnaise or salad dressing
2 tablespoons of finely chopped onion
1 tablespoon of prepared mustard
1/4 teaspoon of salt
1/8 teaspoon of pepper
One (7 1/2 oz.) can crabmeat, drained, flaked, and cartilage removed
Cut each egg in half lengthwise.
Carefully remove and sieve yolks
or mash until smooth.
Combine with mayonnaise, onion,
mustard, salt, and pepper. Mix well. Add the crab to egg
mixture, reserving a few pieces for garnish, if desired.
Fill egg whites with yolk
mixture. Chill. Garnish each egg half with a tiny sprig of
parsley, if desired.