2 lbs. lump crabmeat
2 lbs. jumbo lump crabmeat
2 ½ cups heavy mayo
4 ea. large eggs
to taste salt and pepper
1 loaf decrusted white bread, very small dice
2 tbsps. Dijon mustard
• In a large bowl add diced white bread, lump crabmeat, eggs, dijon mustard, and heavy mayo. Mix by hand until almost blended.
• Season with salt and pepper.
• Add jumbo lump crabmeat and continue to mix gently. Do not over mix!!
Yield: 25, 4-oz. servings
Submitted by eric notter, executive chef/f&B Director, Lebanon (Pa.) country club