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Cheerio Crab Salad

This recipe was the Fourth Place Senior Cold Plate Winner in the 1972 National Hard Crab Derby in Crisfield, MD.

Credited to Mrs. Chester Morphet of Seaford, DE.

• 1 pound backfin crab meat
• 2 cups cooked peas
• ½ cup chopped celery
• 1 tablespoon minced onion
• ½ teaspoon curry powder
• ½ teaspoon salt
• 2 hard cooked eggs, sliced
• 2 cups cooked macaroni
• ½ cup grated carrot
• 1 tablespoon lemon juice
• 1 cup mayonnaise
• 3 tablespoons chopped pickle

Separate crab meat pieces, add remaining ingredients. Mix gently to combine.

Refrigerate, covered, for 1 hour.

Makes 6 servings.