Crab And Rice In Sea Shells

1 c. cooked rice
1 6 1/2-oz. can (1 1/3 c.) crab meat, flaked
5 hard-boiled eggs, chopped
1 1/2 c. mayonnaise
1/2 t. salt
1/4 t. pepper
1/8 t. crushed tarragon
1 T. minced parsley
2 t. finely chopped onion
2/3 c. evaporated milk
1/2 c. cheddar cheese

Combine first 3 ingredients in a bowl.
Blend together all remaining ingredients except the cheese, turn onto the rice and crab mixture and mix until well blended.
Fill 8 buttered shell shaped ramekins or a large casserole dish.
Sprinkle with cheese.
Set in 350° oven for 20 minutes or until cheese is melted and mixture is thoroughly heated.

Serves 8.