Veg-All Salad - cooking recipe

Ingredients

2 (15 ounce) cans mixed vegetables (I prefer Veg-All)
1 (8 ounce) package imitation crabmeat
4 ounces ranch dressing
1/2 cup mayonnaise
1 dash salt
1 dash pepper

Preparation

Heat Veg-All to boiling point, but do not boil.
Drain and let cool.
Mix Ranch dressing and mayo together.
Add crab meat to Veg-All, mix all together, add salt and pepper to taste.
refrigerate and serve cold.