8 oz. crab meat or crab substitute
1/2 c. chopped celery
1/4 c. cream cheese, softened
2 tbsp. mayonnaise
1 tbsp. sliced ripe olives
1 1/2 tsp. minced green onions, tops included
1/8 tsp. dill weed
Pepper to taste

Thaw crab, if frozen. Mix all ingredients. Chill and serve on crisp lettuce leaves or use as filler for croissant. (From Wakefield Salad Perfect Gems package.)