Crab Salad
I came up with this crab salad recipe after trying for years to duplicate one made at a seafood market where I used to work. This isn't the same, but I actually like it better. It's so easy to make — the most time-consuming part is separating the crabmeat. When I make it, my daughter takes the whole batch and hides so she can eat it all. Serve with club-style crackers.
imitation crabmeat, flaked
1
pound
finely chopped celery, or more to taste
½
cup
reduced-fat ranch dressing
½
cup
mayonnaise
⅓
cup
white sugar, or to taste
1
tablespoon
minced fresh parsley
1
teaspoon
 Gather all ingredients.
  Gently mix crabmeat, celery, ranch, mayonnaise, sugar, and parsley in a salad bowl until thoroughly combined.
  Refrigerate, stirring occasionally, for 8 hours to overnight.
  Stir again just before serving. Enjoy!
