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Potomac River Crab Salad

  • 1 pound backfin crab meat
  • ½ cup celery, diced
  • ¼ cup green pepper, diced
  • salt and pepper to taste
  • mayonnaise
  • paprika
  • 1 hard cooked egg, diced

Combine ingredients with enough mayonnaise to mix and sprinkle with paprika. Pineapple chunks may be substituted for egg.

Serves 4 to 6.

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