This is a recipe from the 1950s.
6 1/2-oz can crab meat
2 hard-cooked eggs
1/2 cup mayonnaise
1 tbsp lemon juice
1/2 tsp. prepared mustard
Drain, bone, and flake crab meat. Finely chop the eggs and add to the crab meat. Blend the mayonnaise, lemon juice, and mustard together in a small bowl. Add the eggs and crab meat mixture to the mayonnaise mixture; mix together until blended. Serve as a dip with assorted crackers.
2 hard-cooked eggs
1/2 cup mayonnaise
1 tbsp lemon juice
1/2 tsp. prepared mustard
Drain, bone, and flake crab meat. Finely chop the eggs and add to the crab meat. Blend the mayonnaise, lemon juice, and mustard together in a small bowl. Add the eggs and crab meat mixture to the mayonnaise mixture; mix together until blended. Serve as a dip with assorted crackers.
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