1 c. mayonnaise
1/3 c. dairy sour cream
1 tbsp. prepared mustard
2 c. julienne beets, cooked or canned
1 1/2 c. kidney beans, cooked or canned
1 1/2 c. cooked or canned peas
1 c. diced dill pickles
6 oz. (about 1 1/4 c.) cooked crab meat
3 scallions, chopped
1 hard cooked eggs, sliced
Carrot curls and radish roses to garnish

1. Combine mayonnaise, sour cream and mustard in a large bowl.

2. Add remaining ingredients except egg, carrots and radishes; toss gently to mix.

3. Garnish with egg slices, carrot curls and radish roses. 8 to 12 servings.