OUTSTANDING! For an added affect, I carved out a large leafy cabbage, placed in ice water the night before, and used the cabbage as a "bowl." WOW!...'lots of compliments for the presentation and flavor! A year later after I first brought this salad to a potluck, I continue to have complete strangers email me for the recipe! I followed the suggestion of adding celery, green onion, and 1.5 pounds of shrimp while using lump crab (higher quality canned crab meat). For added flavor, I used my recipe for boiled shrimp. That is, 2 quarts of water 1 quartered lemon 1 large quartered onion 1 entire head of peeled garlic 1 tbl of pickling spice (Do NOT use Old Bay Seasoning!) 1.5 pounds peeled, devined shrimp (remove tails prior to boiling) Bring all ingredients except shrimp to a rolling boil. Add shrimp and bring to second rolling boil. Remove and rinse shrimp under cold water. Add cold shrimp to salad. ENJOY!

Reviewed On: Mar. 22, 2009