Why I Love This Recipe
I like to serve this on toasted English muffins with Swiss cheese melted on top under the broiler. Yum! Nice on crackers, too.
Ingredients You'll Need
1/2 lb. imitation crabmeat, chunked or flaked
1/3 cup sharp cheddar cheese, cut into small chunks
1 small can (2.1 oz.) pitted ripe olives, coarsely chopped
2 scallions, thinly sliced (or substitute freeze-dried chives)
1 rib celery, diced
1/2 tsp. seafood seasoning (like Old Bay, I use homemade clone)
Mayonnaise to moisten
Chopped fresh parsley for garnish
Combine all ingredients.
Chill for 1 to 2 hours before serving.