Ingredients :

• Crab meat — Canned or frozen works very well — let’s be honest. Fresh is obviously the best, but a good quality can does the job perfectly. The key: drain it well, two full minutes in the strainer, otherwise the liquid dilutes the mayo.
• Celery — Cut it really fine, almost into a brunoise. Large chunks of celery in a creamy salad are too present, too fibrous. Finely diced, it plays its part — discrete crunch and a light vegetal bitterness that refreshes the whole dish.
• Canned black olives — Not the Greek ones in oil, nor the fresh ones that are too powerful. Here we want the canned olives for their mild and slightly salty side. Well drained. If you find them too salty, a quick rinse is enough.
• Mayonnaise — Half a cup is the right balance. More if you want something very creamy, less if you want the crab to stay in the spotlight. A full-fat store-bought mayo holds better than a low-fat one that turns watery after twenty minutes.