Tuesday, March 30, 2010

Stuffed Eggs with Crabmeat

Need something to do with all of those Easter eggs this year? Try this.

Stuffed Eggs with Crabmeat

12 hard cooked eggs
1 can (8 oz.) cooked crabmeat, flaked and well drained
¼ cup finely chopped celery
2 Tbl. Finely chopped green peppers
2 Tbl. Finely chopped green onion tops
1/3 cup sour cream

Slice eggs in half lengthwise. Remove yolks and mash. Combine yolks, crabmeat, celery, green pepper, onions and sour cream. Blend well. Refill egg whites with mix. Chill until serving time. Makes 24 stuffed eggs.

Changes – Use mayonnaise instead of sour cream or half mayo and half sour cream. Use tuna instead of crabmeat. Just get creative with this one.

1 comment:

Lazaro Cooks! said...

Good use of crabmeat...one of my favorite ingredients. Enjoy following your posts. Have a good day.