- 6 eggs
- 1/2 (1 pound) loaf sourdough bread, cubed
- 1 pound imitation crabmeat, flaked
- 3 stalks celery, chopped
- 1/2 small onion, chopped
- 1 cup mayonnaise
- 2 tablespoons sour cream
- salt and pepper to taste
- Place eggs in a saucepan and cover with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- Trim crust from bread and dice into cubes.
- In a large bowl, combine the bread cubes, eggs, crab, celery, onion, mayonnaise, sour cream and salt and pepper. Mix together well and refrigerate until ready to serve.
03/31/2018
recipepes.com
mitation Crab Salad, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
