Prep 10 mins
Cook 0 mins
This recipe is taken from a cookbook published by the Junior League of Wilmington, NC in 1969.
- 1 lb crabmeat
- 1⁄2 cup water chestnut, chopped
- 2 tablespoons soy sauce
- 2 tablespoons minced onions
- 1⁄2 cup mayonnaise
- Carefully mix all of the ingredients together until well-blended. Refrigerate for a couple of hours to allow flavors to blend. Serve with crackers.