Reviewed: May 13, 2009

I didn't follow the measurements per se, just tossed in the amounts that seemed okay. I also used Lowry's instead of Old Bay--SIL doesn't have Old Bay. I served on a bed of lettuce with crackers. Not bad, actually, but I did have to add a lot of pepper and salt, and I also added in a bit of lemon juice. Thanks for the recipe.

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: Mar. 29, 2009

Very easy to make and extremely tasty!!

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Cat

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Reviewed: Mar. 15, 2009

Very tasty and simple to make. I did not add the chopped celery (didn't have) or sugar (feared it would make it too sweet). I used 8 ounces imitation crab that I minced in the food processor. I also added 1 small can tiny shrimp that I stirred into the mixture at the end. I used the mixture to spread onto tortillas and rolled them up jelly-roll fashion. Let chill over night before I sliced and served.

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Judi

Cooking Level: Expert

Home Town: Streamwood, Illinois, USA

Living In: Union, Illinois, USA

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Reviewed: Feb. 22, 2009

YUMMY DELI-STYLE.

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ARMYCOOKWIFE

Cooking Level: Intermediate

Living In: Fountain, Colorado, USA

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Reviewed: Dec. 27, 2008

This is a tough one to rate... the recipe has potential, but it just wasn't exactly what I look for in a crab salad. First of all, I scaled it down to 1 serving because I'm the only one in the house who likes crab salad. Be advised, the serving sizes are HUGE. I ended up with enough salad to serve at least 3 people quite generously. I cut the sugar down to less than a teaspoon and it was still too sweet for me. I doubled the parsley and almost tripled the mayonnaise to have enough to coat everything. The end result was tasty enough, but as is, this recipe is only worth 3 stars in my book. Thanks, but I'll keep looking for a winning crab salad. :)

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CookinBug aka JL86

Home Town: Ithaca, Michigan, USA

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Reviewed: Jul. 25, 2008

I was looking for a seafood pasta salad, so at first I was going to add some shell pasta. It doesn't need it. I used imitation crab and left it really chunky and it wound up being alot. I'm glad I didn't add the pasta because we would have been eating this forever. Overall very good and worth a try!

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key151

Cooking Level: Intermediate

Home Town: Sun Prairie, Wisconsin, USA

Living In: Pardeeville, Wisconsin, USA

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Reviewed: Jul. 22, 2008

Made this following the recipe to the best of my ability. I added additional dressing (mayo and seasonings) because the amount called for didn't begin to cover the amount of crab and celery. I like this OK but most of the taste is celery and spices. Crab kinda gets lost. I'm glad I tried this recipe and may make it again; just not what I expected.

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Thisni Caza

Cooking Level: Intermediate

Home Town: Hamilton, Kansas, USA

Living In: Topeka, Kansas, USA

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Reviewed: Jul. 4, 2008

I used 1/2 pound of fresh king crab legs & scaled it down to 1 serving size recipe based on the website (which actually feeds more like 2 people) when topped on good crackers. Followed other reviewers; omitted celery seed, added chopped onions, green onions & lemon juice to freshen up the crab meat. Added a dash of cayenne pepper for a more lingering spice level. Overall great, refreshing crab salad & would serve it at a party!

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WANSHAN

Cooking Level: Intermediate

Home Town: Riverside, California, USA

Living In: San Diego, California, USA

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Reviewed: Jun. 19, 2008

Pretty good. I didn't have any celery seed on hand and I used fat-free plain yogurt (for the mayo) and splenda (for the sugar). Tasted good with fat free saltines for a healthy snack!

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Missy

Cooking Level: Intermediate

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Reviewed: May 26, 2008

I made this this morning and my boyfriend just tasted it and said it has a great taste. I would easily give it 5 stars by my own but he is so picky and loved it. Thank you for this Great Recipe.

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JALLEN3050

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Reviewed: May 9, 2008

This is excellent! I used imitation crab, (light) Miracle Whip, Splenda and celery salt. My son requested a bit of lemon, green onion and some Pampered Chef Dill Mix. You really should make this a day in advance so the flavors have time to get happy together.

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MAMASPICE

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

Living In: Lakewood, California, USA

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Reviewed: Mar. 2, 2008

I used this recipe as the base for my first attempt at crab salad and it turned out fantastic. It's a drier salad, so adjust accordingly. Changes I made: out of c. seed--used a bit of c. salt instead; added part of a green onion, diced--it really permeates the salad; added bacon; added a dollop of sour cream.

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_BEATRICE_

Cooking Level: Intermediate

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Reviewed: Feb. 12, 2008

I used imitation crab because the recipe did not state to use fresh. I left out the celery because I don't care for it. I also am trying to cut back on sugars so I also left it out. Wow this is sooo yummy. I ate mine on french toast as a sandwhich. Thank you for posting!!!

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QUASINAUGHT

Cooking Level: Intermediate

Home Town: Bolingbrook, Illinois, USA

Living In: Sunnyvale, California, USA

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Reviewed: Jan. 16, 2008

I used imitation crab, which we like, since the real thing is so expensive. I thought the seasonings & sauce were just right as written. Thanks, Christine!

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LADYJAYPEE

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: Jan. 8, 2008

Yum, just like you would get in the store but fresher tasting. Only thing I added was a little bit of lemon juice.

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JENNY-REDS

Cooking Level: Intermediate

Living In: Glenmoore, Pennsylvania, USA

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Reviewed: Jan. 2, 2008

I waited until this morning to rate as I wanted to give time for the flavors to blend. I will admit I was worried about how sweet it would be because of the sugar. DO put it in! It is not sweet at all. I think the Old Bay is what makes this recipe. I wouldn't leave it out. If you don't have it - go get it! This is definetly a keeper.

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Grumpy's Honeybunch

Cooking Level: Intermediate

Home Town: Richville, New York, USA

Living In: Hermon, New York, USA

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Reviewed: Dec. 26, 2007

Pretty good recipe according to my hubby.I made it out of left over king crab legs from Christmas.I substituted half miracle whip.Definately needs additional mayo/miracle whip. I would cut celery seed in half next time as noted by another reviewer they were a few too many in my opinion. Hubby asked me to save recipe so it's a keeper :>)

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EECLECTICZ

Cooking Level: Intermediate

Home Town: Starke, Florida, USA

Living In: Snellville, Georgia, USA

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Reviewed: Dec. 24, 2007

Important note if you are accustomed to crab salad with lot of dressing: If you follow this recipe to the "T," you will end up with very little dressing (sauce). I increased it incrementally, but in the end had to double the sauce. Had I not done that, the salad would have been WAY too dry for us. Several other reviewers mentioned adding mayo but I couldn't find anybody that emphasized this point, so I think it's worth passing along. The salad is spicier than most crab salads, but was an awesome change. My wife--not much one for variety--didn't seem as thrilled as I was. I'd have given it a five. Since she rates the recipe at a three, four stars is our compromise. I'm betting that it tastes even better tomorrow.

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CURTISLEE

Cooking Level: Intermediate

Home Town: Valley, Nebraska, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Dec. 24, 2007

This not only tasted great, but was so easy to make. I made it for a pot luck, and there was no leftovers! The only thing I changed was substituting the parsley for cilantro, I liked the contrasting tastes better!

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