1 pkg. lemon Jello
1 1/2 c. boiling water
3 tbsp. vinegar
1/2 tsp. salt
2 c. crabmeat
3/4 c. chopped celery
1 tbsp. onion juice
1/3 c. mayonnaise
1 sm. bottle stuffed olives, drained & sliced

Dissolve Jello in boiling water; add vinegar and salt. Chill. When slightly thickened, fold in remaining ingredients. Turn into mold and chill until firm. Unmold on crisp lettuce and garnish with additional mayo, a dash of paprika and a stuffed olive on top.