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Reviewed: Mar. 7, 2008

Good lunch salad. My suggestion would be to add the dressing to the crab mixture a little at a time until you get the coating the way you like it. Adding it all was just too much. Sliced avacado on the side is also good.

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Reviewer:

HELCHA


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Reviewed: Mar. 4, 2008

This is really good but next time I will use only one teaspoon of ground mustard. My family thought it was way too "hot" (or spicy). Also, I chopped the egg and put it directly in the salad.

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Reviewer:

rainey

	Cooking Level: Expert Home Town: Poquoson, Virginia, USA
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Reviewed: Sep. 23, 2007

I served this on a spinach salad. I cut this recipe in half, omitting the green pepper and all salt in the crab mixture and the chili sauce and garnishes in the sauce. I think I would have liked it better w/out the ground mustard, but rather spicy mustard and just adjust the amount of mayo. Good dinner for a hot night!

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Reviewer:

Dawn Turlak

	Cooking Level: Expert Living In: Spring, Texas, USA
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Reviewed: May 14, 2007

This was not nearly as good as the other reviews had me expect. It turned out too runny for my taste, and the chili sauce turned the dressing an unappetizing color. If I were to make this again, I would leave the chili sauce out completely, reduce the celery seed at least by half, and it might be O.K.

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Reviewer:

judi

	Cooking Level: Expert Living In: Crawfordsville, Indiana, USA
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Reviewed: Apr. 2, 2007

Delicious. Just like Crab Louis, which I was looking for. Did not have chili sauce. Used cocktail sauce and was just as tasty.

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Reviewer:

MADRAY7

	Cooking Level: Expert Home Town: Lockport, New York, USA Living In: Jacksonville, Florida, USA
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Reviewed: Feb. 6, 2007

Excellent salad,Mrs. Mayer. The dressing was outstanding and really complimented the crab.For a colorful presentation, I garnished with black olive slices and minced sweet red pepper.The lemon, egg, green onion and celery enhanced this perfect luncheon entree.

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