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: Expert

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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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cooking.in.MN

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, USA

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Reviewed: Dec. 17, 2006

This was good. I wanted to use real crabmeat but after seeing the price, I stuck with imitation. I ommited the olives, radishes, & tomato (didn't like/didn't have) & used 1 t sugar instead of artificial sweetener. I made this in the evening & we ate it for lunch the next day. I had to add more mayo because it seemed dry. Some of the changes I am going to make with this the next time I prepare it are: increase pasta to 2 C., lower crab to 8oz, increase mayo to 1 C. Also, some of the porportions seemed off to me- a whole onion would have been excessive, I only added about 1/4 & I didn't use a whole bell pepper, I put in about half. It would be better if there were measurements for the vegetables like there was for the celery. Thanks for the recipe.

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Jennifer B.

Cooking Level: Expert

Living In: Colorado Springs, Colorado, USA

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Reviewed: Nov. 21, 2006

I changed this recipe just a little. I didn’t add the tomatoes (was out of them) or green bell pepper. Instead I substituted with green onions. Instead of artifical sweetener, I doubled what it called for for the sweetener & used white sugar. This was absolutely tasty!! Made this for my mom for Thanksgiving, but I got a taste. I'm making it just for me next time. :)

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Dragngirle

Cooking Level: Intermediate

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Reviewed: Oct. 17, 2006

i do not use artificial sweetner,i used fresh crab,the salad was OK.

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julilah

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Reviewed: Oct. 10, 2006

I made this earlier this summer & it turned out very good. I did make substitutions to the veges (used what I had on hand) and added a few shrimp.

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MAJEC

Cooking Level: Intermediate

Home Town: Saint Ann, Missouri, USA

Living In: Kansas City, Missouri, USA

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Reviewed: Oct. 8, 2006

Vincent

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vincent

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Reviewed: Sep. 3, 2006

By far the best crab salad I've ever tasted. I'm not a big fan of salads with mayo in them, but this was excellent. I followed the exactly except I used bow tie noodles.

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BOLOTY

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Reviewed: Aug. 29, 2006

DEF. a 5 star dish. Perfect for family BBQ's. Very tasty.., make with green olives to give an extra tang! Always a great dish for entertaining or pot luck's. Can't wait for another occasion to make it again!

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Liz Tavares

Cooking Level: Expert

Home Town: Brampton, Ontario, Canada

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Reviewed: Aug. 13, 2006

I made this a couple of times in the past couple months and shared it with my co-workers They all absolutely loved it and a few of them asked for the recipe! I used real crab meat instead of imitation and ommitted the tomato, I also doubled the dill. It' a great refreshing summer time salad! Thanks for sharing this great recipe Joyce!

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Pam M

Cooking Level: Expert

Home Town: Morgantown, West Virginia, USA

Living In: Lancaster, California, USA

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Reviewed: Jun. 27, 2006

This was pretty good. I do think next time I will doctor it up some though. I took the suggestion to use rice wine vinegar instead of lemon juice & vinegar but if I hadn't of been out of lemons, I still would have hit it w/ some lemon juice. I omitted the olives & radishes but added 2 banana peppers, seeded & chopped. I used celery salt for the celery (I was out) & low fat mayo & I used fresh herbs instead of dried. With a glass of white zin & some club crackers this made a very refreshing summer dinner....thanks!

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