During my career in restaurants, I picked up this recipe. I adjusted it somewhat to make a smaller portion.

First thing you need to do is boil 9 eggs. Boil for about l5 minutes and then immediately put into iced water to help make the shell easier to remove. Drain the water off and remove shells. In a separate bowl, mash the eggs up into small pieces. I usually use a potato masher but you can just use a fork.

While the eggs are boiling, I make the Ranch Dressing. I have tried the Ranch Dressing in a bottle….not so good. Make the packet of Buttermilk Ranch dressing you will find in the aisle with the bottled dressings. You will need to get the ingredients on the package (buttermilk and mayo). Refrigerate.

Shred 1 pound of imitation crab meat into a separate large mixing bowl. At Winn Dixie, the crab meat is in the case where the fish is being sold. It is not frozen when you get it so you can take it home and get right to work.

You will need 1/2 cup of finely chopped green pepper and 1/2 cup of finely chopped celery.

Add the eggs to the finely shredded imitation crab meat. Add the green peppers and celery. You are not going to use all of the Ranch dressing. Just add enough to get the ingredients wet but not soggy. Try 1 cup to start. Cover and refrigerate until ready to serve.

This recipe makes plenty of seafood salad. I have never measured how much it makes. But, my best guess would be about 8 cups.

Again, this is a great dish to take to a special occasion. I like to serve it with Ritz crackers but some of my family like saltines with it. My husband and I like it for lunch on the weekends. Serve it on a bed of lettuce and a few quarter slices of tomato and the Ritz crackers.

My daughter, Amber loves this recipe but she is so funny about shredding the imitation crab meat. She will shred almost every piece into tiny pieces and it will take her at least a half hour. Such patience.