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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.