Crab Salad W/ a Little Tang!...tina Style

A long time ago you used to be able to get a crab salad at the grocery store that had a vinegar base...not the thick mayo base that you find now. I started making this years ago after many frustrating attempts to find it commercially. It is so good for parties. You can serve this with anything, tortillas, bread, crackers, etc.. Enjoy!

• Ready In: 30 mins
• Serves: 10-12
• Yields: 6 salad servings

Ingredients

• 4  cups  crabmeat, diced (the fake kind or real if you like)
• 1  cup  minced green onion
• 2  cups  minced celery
• 1⁄2 cup cider vinegar
• 1⁄4 cup olive oil
• 1  teaspoon salt
• 1  teaspoon pepper

Directions

1. Place crab, onions, and celery in a big serving bowl.
2. Blend the vinegar, oil, salt and pepper together with a whisk until well mixed.
3. Pour liquid mixture over crab mix and place in the refridgerator for at least 4 hours.
4. This salad gets better the longer it sits. Serve with you choice of dipping items, crackers, bread, etc., or serve as a salad on a bed of lettuce as a meal or first course.