12 eggs, hard cooked
1 c. (one 8 oz. can) crab flaked meat, cooked
1 c. celery, finely chopped
2 tbsp. green pepper, finely chopped
1 tbsp. French salad dressing mix
1/3 c. dairy sour cream

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