DRESSING:

1/2 c. mayonnaise
1/4 c. sour cream
2 tsp. lemon juice
2 tsp. dill weed
1/8 tsp. pepper

Combine all ingredients; blend thoroughly.

SALAD:

1 (8 oz.) pkg. sealegs (crab-flavored white fish)
1/4 c. chopped green onion
1/4 c. chopped celery
2 hard-cooked eggs, chopped

Combine sealegs, onion, celery and eggs. Add dressing and toss lightly to mix. May also be used as sandwich filling or with crackers for appetizer.

Yields: 4 servings.