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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.