Cheerio Crab Salad

Ingredients:
• 1 pound backfin crab meat
• 2 cups cooked peas
• 1/2 cup chopped celery
• 1 tablespoon minced onion
• 1/2 teaspoon curry powder
• 1/2 teaspoon salt
• 2 hard cooked eggs, sliced
• 2 cups cooked macaroni
• 1/2 cup grated carrot
• 1 tablespoon lemon juice
• 1 cup mayonnaise
• 3 tablespoons chopped pickle

Preparation Instructions:

Separate crab meat pieces, add remaining ingredients. Mix gently to combine. Refrigerate, covered, for 1 hour. Makes 6 servings.

» This recipe is credited to Mrs. Chester Morphet of Seaford, DE and was the Fourth Place Senior Cold Plate Winner in the 1972 National Hard Crab Derby in Crisfield, MD.

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