Crab Salad-Dip

Thank you to Jean Imboden for sharing this recipe!

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8 oz imitation crab meat
2 small sliced green onions
1/3 cup diced celery (use the leaves too if you have them)
1 tablespoon chopped parley
1/3 cup plus 1 tablespoon mayonnaise
1/4 teaspoon ground pepper
1 tablespoon water

Finger shred the crab, don’t chop.

Add green onions, celery, and parsley and mix.

Add mayo, pepper and water to the salad and mix well. If it is a bit dry, add a bit more mayo. (Note: I have found that each brand of imitation crab has different moisture levels)

Refrigerate for 2 hours to flavor before serving.

May be served as a salad or dip for crackers.

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