1 lb. lump crabmeat
1 c. finely chopped celery
2 tbsp. chopped green and red pepper
1/8 tsp. paprika
3 tbsp. catsup
1 c. salad dressing
Juice of 1/2 lemon
1 1/2 tbsp. sugar
1/2 tsp. prepared mustard

Remove all shell from crabmeat. Place in bowl with celery and green pepper. In another bowl mix all other ingredients to form salad dressing mixture. Combine, being careful to keep lumps of crabmeat whole. Refrigerate until ready to use.

Garnish: Sliced hard boiled egg and tomato wedges or serve in tomato shell.