Low Cal Crab Salad - cooking recipe

Ingredients

2 lbs partially frozen imitation crabmeat
1 medium sized green bell pepper
3 -4 fat green onions
1 -2 tablespoon mayonnaise
sea salt
cracked black pepper

Preparation

Place the crab meat in a large bowl.
Clean bell pepper and discard the ribs and seeds. Cut into quarters and then grate the pulp side with a small holed cheese grater onto the crab discarding the skin.
Thinly slice green onions & add to the bowl.
Add mayo & mix well breaking up the crab with your spoon as you mix.
Add salt and pepper to taste.
Refrigerate at least 2 hours allowing the crab to defrost completely.
Stir and serve with your favorite BBQ foods.