- 1/2 pound lump crabmeat, picked over for shells and cartilage (about 1 cup)
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 2 tablespoons finely chopped celery
- 2 tablespoons finely chopped yellow onions
- 4 large pimiento-stuffed green olives, chopped
- 2 teaspoons chopped parsley
- 1 tablespoon chopped green onions
- 2 tablespoons One-Egg Mayonnaise
- Combine all of the ingredients in a serving bowl and mix well. Refrigerate for 1 hour.
- Serve chilled.