3-4 dozen sm. dill pickles
1 (4 1/2 oz.) can deviled ham
2 tbsp. finely chopped onion
1 (6 1/2 oz.) can crabmeat
4 tbsp. mayonnaise
1/4 tsp. dillweed
1/4 tsp. cayenne
1 tsp. lemon juice

Slice small dill pickles in half lengthwise. Using sharp paring knife and teaspoon, hollow out seeds of pickle halves to make small boats. Blend 2 tablespoons chopped onion with deviled ham. Stuff half of desired number of pickle boats with ham-onion mixture.

Drain crabmeat and remove filament. Flake crabmeat with fork and add mayonnaise to make sticky paste. Blend in dillweed, cayenne, and lemon juice. Stuff crabmeat into remaining pickle boats.

Arrange crab- and ham-stuffed pickles alternately on serving platter. Garnish with watercress sprigs or fresh dill sprigs if desired. Yield: 3-4 dozen stuffed dills.