Crab Salad

Prep: 10 minutes; Cook: 4 minutes; Cool: 10 minutes; Chill: 1 hour.

Yield: Makes 8 servings

Ingredients

• 3  tablespoons  olive oil
• 1/2  cup  finely chopped onion
• 1/2  cup  finely diced celery
• 1/2  cup  diced green bell pepper
• 1/2  cup  diced red bell pepper
• 1/2  teaspoon  minced garlic
• 1  pound  fresh lump crabmeat, drained and picked
• 2/3  cup  mayonnaise
• 1/2  teaspoon  Old Bay seasoning
• 1/4  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper

Preparation

1. Heat oil in a large nonstick skillet over medium-high heat. Add onion and next 4 ingredients; sauté 4 minutes or until tender. Let cool 10 minutes or to room temperature.

2. Place crabmeat and next 4 ingredients in a medium bowl. Add cooled vegetables; gently toss to combine. Cover and chill.