American Crab Salad – II

• 1 pound cooked crabmeat
• ¼ pound celery, finely chopped
• 1

Combine lightly the cold, cooked crabmeat with finely-chopped celery and pimento. Season with lemon juice, dry mustard, salt, pepper and cayenne, to taste.

Bind the salad with well-flavoured mayonnaise and serve on lettuce leaves. Garnish with quartered tomatoes and hard-boiled eggs and with ripe olives. Top with a little mayonnaise and dust with finely-chopped parsley.