Review of last recipe - Better tasting cold than hot, as cooling it down gave the vinaigrette time to infuse into the potatoes.  Liked the addition of cilantro, but overall, found it too boring a recipe to keep.

TODAY'S RECIPE - CRAB SALAD WITH HERB MAYONNAISE
A Woman's Day Magazine Silver Spoon Award winner ... is that magazine even around anymore?  Make the mayonnaise ahead of time so that the flavors can develop (recipe suggests overnight).

Makes 2 servings

12 oz. crabmeat
3 medium ribs celery, sliced thin diagonally
3 tbsp chopped toasted almonds
3/4 cup herb mayonnnaise (recipe follows)
lettuce
sliced tomatoes and ripe olives for garnish (optional)

In a bowl, combine crab, celery, almonds and mayonnaise and toss to blend.  Cover and chill well.  Serve on lettuce, and garnish with tomato and olives.

Herb Mayonnaise:

Makes 1 3/4 cups

2 egg yolks
1/2 tsp dry mustard
1/4 tsp salt
1 1/2 cups oil
1/4 cup cider vinegar, or to taste
pepper to taste
1/4 cup each minced parsley and chives

In a small bowl with electric mixer, beat well the yolks, mustard and salt.  Beat in oil in slow thin stream until mayonnaise is thick and smooth.  Slowly beat in vinegar until mayonnaise is creamy.  Season with pepper, and fold in parsley and chives.  Cover and chill at least overnight for flavors to develop.