Dice crab and veggies. Place in a large mixing bowl with the cheese and olives.
In a separate bowl, mix the remaining ingredients for dressing. Add a bit more milk or water as needed to thin the mayo.
Mix dressing with crab mixture. Cover and refrigerate until ready to serve.
Serving suggestions: use as an appetizer with crackers, chips, or toasted bread. Make a simple sandwich. Place on your favorite bread, butter the outsides and toast in a pan for a crab melt, heat and serve over pasta or rice. Add some artichokes and heat for a hot appetizer dip. Cook potatoes, scoop out the inside of potatoes and mix with some of the crab salad. Spoon back into the potato shells and bake for 20-30 minutes for twice baked potatoes.
