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St. Clement's Island Crab Ravigote

• 1 pound backfin crab meat
• 2 tablespoons chopped sweet pickle
• 2 tablespoons lemon juice
• ¼ teaspoon salt
• dash of pepper
• 1 hard-boiled egg, chopped fine
• 1 tablespoon chopped fresh parsley
• 2 tablespoons chopped onion
• ¼ cup mayonnaise
• 2 tablespoons chopped stuffed olives
• ¼ teaspoon paprika
• pimiento strips

Combine crab meat, pickle, lemon juice, salt, pepper, egg, parsley and onion. Place on salad greens.

Combine mayonnaise, olives and paprika. Spread over the crab mixture. Chill. Garnish with pimiento strips.

Serves 6.