4 oz. black olives
4 stalks celery, chopped
1 lg. can crabmeat
1/2 c. mayonnaise
2 tbsp. tomato paste
1 tbsp. lemon juice
Salt
Cayenne

Cut the olives in halves and remove the pits. Mix the olives, celery and crabmeat. Blend the mayonnaise, tomato paste and lemon juice. Season to taste with salt and cayenne. Toss the crabmeat mixture in the dressing. Chill well before serving.