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| What You Need: |
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˝ cup homemade mayonnaise, or substitute ˝ cup unsweetened bottled mayonnaise
2 tablespoons finely chopped fresh parsley
2 teaspoons strained fresh lemon juice
2 teaspoons Worcestershire sauce
1 teaspoon bottled horseradish
2 hard-cooked eggs, finely chopped
˝ cup finely chopped ripe olives
1 cup freshly cooked, canned or defrosted frozen crabmeat, drained and picked over to remove all bits of shell and cartilage
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| How To Cook: |
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1. Combine the mayonnaise, parsley, lemon juice, Worcestershire sauce and horseradish in a deep bowl and mix well. Stir in the chopped eggs and olives and, when they are thoroughly incorporated, gently fold in the crabmeat.
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2. Serve at once as a spread for crackers, or cover the bowl with plastic wrap and refrigerate until ready to serve. Tightly covered, the crabolive spread can safely be kept in the refrigerator for a day.
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