Recipe by Lorac
Quick, easy and versatile. Serve it with crusty bread as an appetizer, serve it on a bed of lettuce with crusty bread for a summer meal or serve it on crusty bread with leafy green lettuce.
Top Review by Mirj
I served this to friends who came over for a movie the other night, and it was a hit. We don't eat crab, so I substituted faux-crab (Alaska pollack), and it went very well with the other ingredients. I cut the French baguette into little round slices and spread the "crab" on the bread, and topped it with a sprinkling of paprika and minced fresh dill. There were a few other tidbits on the plate, but this was practically inhaled! Thanks Lorac!
- 1⁄2 lb crabmeat
- 2 tomatoes, chopped and drained
- 2 hard-boiled eggs
- 1⁄2 cup mayonnaise
- 1⁄4 cup sour cream
- 1 teaspoon white vinegar
- salt and pepper
- 1 tablespoon fresh chives, chopped