Five-Way Crab Salad
8 oz. imitation crab meat
1/2 c. sliced celery
1/4 c. chopped green onion
1 tomato, cubed
1/4 c. sliced ripe olives
3 hard-cooked eggs, peeled and chopped
1/2 c. mayonnaise
1/2 tsp. seasoned salt
1/2 tsp. prepared mustard
Salt and pepper to taste
Combine crab meat with celery, onions, tomato, olives, and chopped eggs. Gently blend in mayonnaise and seasonings. Chill. Makes 4 to 5 cups salad. Serve in any of the following ways:
Stuffed Avocado – Cut 4 avocados in half; remove pits. Scoop crab salad into center of cavity. Makes 8 stuffed avocados.
Stuffed Tomato – Cut 6 to 8 tomatoes into 8 sections, leaving connected at bottom. Place each tomato on lettuce leaf and scoop crab salad into center of each. Fills 6 to 8 tomatoes.
Croissant Sandwiches – Slice croissants and stuff with crab salad. Makes 6 to 8 croissant sandwiches.
Entrée Salad – Line 6 large salad plates with green leafy lettuce. Place mound of shredded lettuce in center. Spoon crab salad on top of shredded lettuce. Garnish with lemon wedge, olives, tomatoes wedges, and parsley. Makes 6 large salads.