Reviewed: Jul. 23, 2008

EXCELLENT!!! Made for a family bbq and everyone loved it. I tweaked the recipe a bit. Added red pepper instead of green, used an Italian seasoning blend, used IMO instead of sour cream, green onions, and used more crab. Left out the vinegar, tomatoes and lemon juice. Don't be afraid to play with it.

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Jamie

	Cooking Level: Expert Living In: Spokane, Washington, USA
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Reviewed: Jul. 19, 2008

This salad is great and so easy. I'm going to try it with grilled chicken and spiral pasta next time. Definitely one to share!

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Julie M


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Reviewed: Jun. 29, 2008

My girls love crab, I ifxed for them and it was gone quickly, I did not put the olives and used green onion instead, but very good, Thank-you

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Kat


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Reviewed: Apr. 15, 2008

This was really yummy! As with anything that has dried herbs in it, the longer you can let it sit, the better. I used orange peppers instead of green (sweeter), and cucumbers instead of radishes. Very good (and filling), will make again!

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danie


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Reviewed: Feb. 29, 2008

really good, but GREAT the next day. making it again right now, everyone is demanding more.

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sheflys


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Reviewed: Feb. 21, 2008

Delicious. Love the dressing flavor. It was good the first day and the second day as well.

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stephandsophia

	Cooking Level: Expert
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Reviewed: Nov. 20, 2007

I love this recipe, have made it several times according to the recipe. The imitation crab meat only comes in a 16oz size at my local store so the whole thing gets added, but we like it that way. Sounds like a lot of prep, but I can usually get all the chopping done while the pasta is cooking/cooling, so for me it's a quick recipe.

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Mermaydn

	Cooking Level: Intermediate Living In: Seattle, Washington, USA
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Reviewed: Nov. 13, 2007

Good base salad, used penne(I omitted olives & sugar sub.) added capers, cider vinegar & red peppers, it's what I had on hand. Flavors were better after chilling for several hours. Thanks!

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foodwiz

	Cooking Level: Expert Home Town: Columbus, Georgia, USA Living In: Fort Washington, Maryland, USA
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Reviewed: Nov. 11, 2007

This was great! I added green/red pepper, imitation crab & lobster, green onion, bl. olives, celery, a little shredded cheddar/jack cheese to tri colored noodles (1-lb). For sauce I dbl. the recipe using 2 c. lt mayo, 1 3/4 tbsp vinegar, 2 tsp lemon juice, 2 tsp splenda, 1 tsp garlic/parsley powder, 1 tsp dried dill, 1 tsp basil, 1 tsp oregano, fresh gr. pepper. Wonderful.

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Shelley

	Cooking Level: Intermediate
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Reviewed: Nov. 10, 2007

I didn't care for this that much - it didn't have enough flavor for me, even though I added extra fresh dill. Guess I'm just not a crab person. It seemed a bit bland to me. Will try adding some cayenne powder to see if that helps.

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Jodi

	Cooking Level: Intermediate
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Reviewed: Aug. 20, 2007

I only used 1/2 cup of mayo, and I still thought the mayo taste was overwhelming. I added some fat free plain yogurt to thin out the flavor, and that seemed to help. I didn't use radishes or olives, and I added fresh basil and lots of black pepper. If I made this again, I wouldn't add the sweetener. Between the crab and mayo, it was sweet enough. Definitely make this ahead of time and allow the flavors to develop in the fridge for a few hours. Makes a world of difference.

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SALLYCAT

	Cooking Level: Expert Living In: Tucson, Arizona, USA
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Reviewed: Aug. 8, 2007

Pretty darn good! I skipped dill and oregano, and toned down garlic, simply because i don't like them with seafood too much. For added crunch and moisture i increased green pepper to a large. Overall, a very nice basic crab salad. Real people pleaser.

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HOT SKILLET

	Cooking Level: Beginning
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Reviewed: Aug. 7, 2007

Terrific. Seashell pasta for a crab salad, how cute! Why didn't I think of that? Anyway, I did not have celery but will use it next time. I'm not sure how much of a diference 1/2 packet of sweetener does, I had some so I used it but I probably won't bother with it next time. I'm glad to finaly find a pasta salad that isn't dreneched ith mayo. Thanks for the recipe.

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Stephanie M.

	Cooking Level: Intermediate Home Town: Sherbrooke, Quebec, Canada Living In: Montreal, Quebec, Canada
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Reviewed: Jul. 6, 2007

This was a big hit! I used an orange pepper instead of a green one. I also did not have any black olives so I omitted that. 2 heaping tsp. of fresh dill was substituted for the dried dill. I looked at the other suggestions and used 1 tsp of sugar instead of the sugar substitute. I'll definitely make this again. Thanks!

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Alicia.S

	Cooking Level: Intermediate Home Town: Middleboro, Massachusetts, USA Living In: Red Wing, Minnesota, USA
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Reviewed: Jun. 25, 2007

I used mini Penne pasta instead and also substituted fresh minced garlic. It added a great flavor. Everyone in the family loves this recipe. Even the kids!

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kayse4

	Cooking Level: Expert Living In: Macon, Missouri, USA
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Reviewed: Jun. 20, 2007

This was wonderfull! I am going to make it again tonight. Followed ingrednts and used imitation crab. Can't wait to go crabbing and use fresh blue crab in this. Thank you for a very cool dish on a very hot day!

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Marie

	Cooking Level: Intermediate Living In: Tampa, Florida, USA
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Reviewed: Apr. 4, 2007

I thought this was very good, but rather dry. I ended up using 1/2 cup of mayo and 1/2 of sour cream. I did not use the tomatoes, and used real sugar instead. Thanks for sharing!

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KELLYCLARK22

Cooking Level: Intermediate

Home Town: Lakewood, Washington, USA

Living In: Fircrest, Washington,

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