Crab Salad

"To make a good salad is to be a brilliant diplomatist-the problem is entirely the same in both cases. To know exactly how much oil one must put with one's vinegar."

Oscar Wilde (1854-1900), Anglo-Irish playwright, author

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A simple treat made with imitation crab, also known as surimi. The cheese should be chopped fine to avoid it taking over in the salad. Serve with crackers for a perfect lunch or as a side dish at dinner.

Preparation Time: 15 minutes plus chilling time Serving Size: 6

1 pound flake-style imitation crab meat (surimi) 1 bunch (usually 6-7) green onions, chopped, white and solid green part only 1/4 cup fresh Italian parsley, chopped 8 ounces sour cream 1/2 cup mayonnaise	1 tablespoon fresh lemon juice 1/2 teaspoon black pepper 2 ounces Monterey Jack cheese, minced into small pieces 2 ounces sharp cheddar cheese, minced into small pieces
Break flake-style imitation crab meat into a medium sized bowl. Stir in chopped green onions and parsley. In a separate small bowl, thoroughly combine sour cream, mayonnaise, lemon juice and black pepper. Pour over the crab mixture in the medium bowl and fold to combine. Add the minced cheese cubes and stir. Chill before serving.

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