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Captain Spark's Crab Salad
  • 1 pound backfin crab meat
  • 1/4 cup chopped celery
  • 8 stuffed ripe olives, chopped
  • 1/2 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.
Stuffed and chopped, olives add a colorful twist to this simple salad. It's good any time of year.
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