1 cup freshly cooked, canned or defrosted frozen crabmeat, drained and picked over to remove all bits of shell and cartilage
How To Cook:
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.
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.
