Creamy Crab Salad

*Summer Collection-4 servings, start to finish-15 minutes

1 package (8-oz) imitation crab, coarsely chopped
1 rib celery, finely chopped
1 jar (2-oz) chopped pimentos, drained
5 TB mayonnaise
1 scallion (green onion), finely  chopped
1/2 teaspoon Dijon-style mustard
Dash hot pepper sauce
Salt
Ground black pepper
1 head Bibb or butterhead lettuce

1. In a bowl, combine imitation crab, celery, pimientos, mayonnaise, scallion, mustard, and hot pepper sauce. Season with salt and black pepper.

2. Rinse lettuce, discarding any damaged outer leaves. Pull leaves from lettuce head. To eat, fill each leaf with a spoonful of salad.

NOTE: If desired, serve salad in a lettuce bowl. To make a lettuce bowl, open up the center of the lettuce head, being careful not to tear the leaves. Spoon crab salad into the lettuce leaves. To eat, pull off outer leaves and fill with a spoonful of salad.

(Source: Sandra Lee- Semi-Homemade cooking cards & photo also)