Crab Salad

• 1 lb Mock crab, chopped or flaked
• 1/2 cup Celery, diced small
• 1/2 cup Sweet onion, diced small
• 1/2 cup Red bell pepper, diced small
• 1/2 cup Black olives, sliced
• 1 cup Shredded cheddar cheese
• 3/4 cup Mayonnaise
• 1/4 cup Milk OR water (to thin mayo a bit)
• 1/2 tsp Each, salt & pepper
• 1 tsp Dill weed
• 3 tbsp Sriracha sauce, optional

1. Dice crab and veggies.
2. Place in a large mixing bowl with the cheese and olives.
3. In a separate bowl, mix the remaining ingredients for dressing.
4. Add a bit more milk or water as needed to thin the mayo.
5. Mix dressing with crab mixture.
6. Cover and refrigerate until ready to serve.
7. Serving suggestions: use as an appetizer with crackers, chips, or toasted bread.
8. Make a simple sandwich.
9. Place on your favorite bread, butter the outsides and toast in a pan for a crab melt, heat and serve over pasta or rice.
10. Add some artichokes and heat for a hot appetizer dip.
11. Cook potatoes, scoop out the inside of potatoes and mix with some of the crab salad.
12. Spoon back into the potato shells and bake for 20-30 minutes for twice baked potatoes.

crab, celery, sweet onion, red bell pepper, black olives, cheddar cheese, mayonnaise, milk, salt, weed, sriracha sauce

Taken from cookpad.com/us/recipes/364944-crab-salad (may not work)