Krab Salad

• 23 cup mayonnaise
• 13 cup sour cream
• 1 13 tablespoons cream cheese
• 2 teaspoons Hidden Valley Ranch dip
• 116 teaspoon cayenne
• 8 ounces imitation crabmeat

1. Using an electric mixer, beat together the first five ingredients.
2. Add the krab and continue mixing until the salad has reached the desired level of shred.
3. See note.
4. Refrigerate 4 or more hours before serving.
5. Notes:.
6. Serving size is for the appetizer.
7. Serves 4, as a salad.
8. We prefer lumps in the salad if serving in an avocado or atop greens.
9. The finer shreds are better for spreading on crackers or toast points.
10. Dip mix packet contains approximately 2 T. This salad was adapted from a recipe that required 3# of krab, 8 oz.
11. cream cheese, and a whole packet of dip mix.
12. Do not get manic over measuring.
13. This is a simple recipe.
14. Cream cheese - I use '1/3 less fat."
15. Do not use fat free.

mayonnaise, sour cream, cream cheese, cayenne, imitation crabmeat

Taken from www.food.com/recipe/krab-salad-241602 (may not work)