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Captain Spark's Crab Salad

  • 1 pound backfin crab meat
  • ¼ cup chopped celery
  • 8 stuffed ripe olives, chopped
  • ½ cup mayonnaise
  • 1 teaspoon prepared mustard
  • small amount chopped onion
  • salt and pepper to taste
  • lettuce

Mix well and serve on lettuce leaf.

Serves 4.

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