Crab Salad III

SUBMITTED BY: JOYCIE PHOTO BY: QAEDON

"This creamy and colorful salad is inexpensive and flavorful. Seashell macaroni and crab meat are dotted with a delicious blend of herbs, green pepper, olives, radishes, tomato and celery. If you don't have celery on hand, just substitute some celery seed instead for flavor!"

PREP TIME	25 Min
COOK TIME	10 Min
READY IN	35 Min

SERVINGS & SCALING

Original recipe yield: 8 servings

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INGREDIENTS

1 1/2 cups seashell pasta
1 (12 ounce) package imitation crabmeat
1 small green bell pepper, diced
1 sweet onion, diced
1/2 cup diced black olives
5 radishes, diced
1 tomato, seeded and diced
1/2 cup diagonally sliced celery
3/4 cup mayonnaise
1 tablespoon white vinegar
1 teaspoon lemon juice
1/2 packet artificial sweetener
1/2 teaspoon garlic powder
1/2 teaspoon dried dill weed
1/2 teaspoon dried basil
1/2 teaspoon dried oregano

READ REVIEWS (96)

DIRECTIONS

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; rinse with cold water and drain.
In a large bowl, whisk together the mayonnaise, vinegar, lemon juice, artificial sweetener, garlic powder, dill, basil and oregano, adjusting seasonings to suit your taste.
Add the pasta to the dressing and toss to coat. Add the crab, green pepper, onion, olives, radishes, tomato and celery and gently fold into the salad mixture. Cover and refrigerate until serving.

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REVIEWS

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Reviewed on Aug. 19, 2004 by COOKINMOMMY1

Very tasty and easy to put together. MUCH better the next day. As a matter of fact, I thought it was tasteless the first day and nearly threw it in the garbage! I was glad I didn't after pulling it out on day two and trying it again after the flavors had had a chance to blend. I used a larger package of imitation crab meat, green onions instead of white, omitted the tomato, subbed red bell pepper for radishes, and as another reviewer suggested, I used rice vinegar in place of the vinegar/lemon juice combo. I also added about a half tsp of sugar. Yummy on day two! Let it blend!

11 users found this review helpful

Reviewed on Feb. 2, 2004 by OCEAN-DREAMER

I used fresh crab in this recipe. I omitted the olives and radishes, and used celery, whole grape tomatoes and green pepper. I also used green onion in place of the regular sweet or white onion. I made this for guests and it was a HUGE hit! I will definitely make this again!

10 users found this review helpful

Reviewed on Dec. 31, 2003 by Chrissy Edwards

This crab salad is wonderful! I did leave out the radishes, green pepper and the olives and opted for green onions instead of regular onions and also used shredded carrots. I also used a pinch of sugar instead of the sugar substitute. This was a hit with my family and a definite keeper! Thanks so much!

10 users found this review helpful

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