1/2 c. chili sauce
1/2 c. mayonnaise (pure)
1 c. flaked crabmeat or 1 (6 oz.) can crabmeat
1/2 tsp. dry mustard
2 hard cooked eggs (diced)
1/2 tsp. salt
1 clove garlic, finely chopped
Dash of Tabasco sauce
1 tbsp. horseradish
1 tbsp. Worcestershire

Blend chili sauce, mayonnaise, garlic, mustard, horseradish, Worcestershire, Tabasco, and salt. Add grated, hard cooked eggs and crabmeat. Stir gently.

Serve as a dip for Fritos, potato or plantain chips. Flavor improves if allowed to stand in refrigerator for 2 to 3 hours prior to serving.