6 hard boiled eggs
1 can (7 1/2 oz.) crabmeat, drained and flaked
1/4 c. finely chopped celery
1 tbsp. lemon juice
1/4 c. finely chopped green onions with tops
1 tbsp. minced parsley
1/2 c. mayonnaise
1/2 tsp. salt

Cut eggs in half lengthwise; remove yolks. Mash yolks and combine with crabmeat, celery, lemon juice, onion parsley, mayonnaise and salt. Chill. At serving time, stuff egg whites with crabmeat mixture and arrange on serving plate. May be served as a salad, appetizer or hors d'oeuvre.