12 hard-cooked eggs
1 c. (8 oz. can) crab meat (flaked)
1 c. finely chopped celery
2 tbsp. finely chopped green pepper
1 tbsp. French salad dressing mix
1/2 c. sour cream

Slice eggs in half lengthwise; remove yolks and mash. Combine yolks, crab meat, celery, green pepper, salad dressing mix and sour cream. Blend well. Refill egg whites. Chill until serving time. Makes 24 stuffed eggs.