Crabmeat-Stuffed Eggs - Upper Arlington Public Library

Ingredients

• 8 hard-cooked eggs (cut lengthwise into halves)
• 1 cup well-drained crabmeat, flaked (use fresh lump crabmeat, frozen, thawed or canned)
• 1/2 cup mayonnaise
• 1 teaspoon onion (minced)
• 1/2 teaspoon paprika
• 16 little parsley sprigs