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Recipe

Crab Salad

  • Yield: 2 servings

Ingredients

  • 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

Directions

  • Combine all of the ingredients in a serving bowl and mix well. Refrigerate for 1 hour.
  • Serve chilled.