This upgraded version of the classic crab salad is made with the addition of corn, cheese and eggs will have everyone begging for this recipe once they try it.
Chop: Hardboil eggs, meanwhile work on the rest of the ingredients while the eggs are cooking. Then, submerge in cold water to cool. Peel and dice the eggs.
Roughly chop the imitation crab meat.
Cut the celery and swiss cheese into small dice.
Finely chop the chives or green onion.
Add all cut up ingredients to a bowl, then add the drained corn kernels.
Mix: In a small bowl whisk all ingredients for the dressing (mayonnaise, pressed or minced garlic and mustard if using), then add to the rest of the salad ingredients and thoroughly mix.
Store in the refrigerator, covered until ready to serve.
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