This was not bad but, I am still looking for something like the salad I get at the deli of the grocery store. The Ilalian dressing added an interesting flavor, it took some getting used to...I will try some of the other recipes before making this one again.

Love!Love!Love! This recipe was, is, and will be a huge hit with friends and family. I've made this salad twice now for pot lucks and i have gone home empty handed. The only thing i added was 1/2 cup shredded parmesan cheese to the dressing. This one is going in the handwritten recipe book. Thank You

Please use caution with imitation crab meat if you are gluten free. Most imitation crab meat has wheat in it. I used real crab meat and it was wonderful!

I had some crabmeat to use up, so I thought I'd try this. YUMMY! I took other reviewer's advice and cut down on the mayo (actually ran out of mayo and had to add a little Miracle Whip) and used 1/2 packet of dry Italian Dressing Mix. I initially served it with crackers for an appetizer and used the leftovers for crab salad sandwiches the next day. Very versatile!

I thought this recipe was good... I took the advice of some other ratings and cut down on the dressing and sour cream. I seasoned it with onion powder and garlic powder. I think I would do witout the lemon juice next time, since the thought of lemon juice and sour cream together grossed me out a little!!!

This is very similar to something i was already making, essentially my tuna salad recipe with imitation crabmeat substituted. Based on some earlier reviews, I used Italian dressing seasoning (dry) instead of liquid to keep it from getting too soupy and I'm glad I did. I also like the addition of sour cream, it adds a nice little zip. I add a little garlic powder, too. All in all, a good recipe, especially if you've never used imitation crabmeat before.

yes yes yes! I mixed this with bow tie pasta and wow wow wow! It is the most requested recipe hounded by relatives. oh boy oh boy oh boy!

Good, but too much sauce and a bit too tangy. I'm used to the sweeter crabmeat salads. I added a 1/4 tsp. of splenda to take away some of that tang. Next time, I'll just cut back on the Italian dressing.

This recipe was OK for me, although I think others might find it very good. I thought it was too tangy for my taste. It makes A LOT of dressing, so I ended up using 2 lbs. of imitation crabmeat to make use of all the dressing, and even then the salad was still a little soupy.

Good recipe. I took the others advice of reducing the mayo (I used 3 Tbsp for a half recipe)and sprinkled part of a package of italian dressing mix. It was still wasn't thick, but it tasted great.

We needed to finish about 3/4 of a pound of krab before it went bad, so I gave this a try. I used the given amount of celery, about 1/4 cup of finely diced yellow onion, and I substituted about 3/4 of a cup of frozen peas, thawed, for the pepper. I cut the dressing amounts in half. It made it perfect, not at all soupy. My husband likened this salad to a coleslaw without the cabbage (he hates coleslaw, but loved this!). Even I thought it was good, and I don't like seafood! Thanks for the recipe, Diana!

The first crab salad I remember having was from The Sizzler--probably 15 years ago. I thought it was great. Not fine dining, but it was worth going to the Sizzler to get that crab salad. Since then, I've had crab salad in restaurants many times, especially buffets. Having learned to cook--at least half-way competently and therefore unafraid to try new recipes--I've been carrying the crab salad idea around in my brain for a few weeks. To scratch the itch, I finally gave it a try. WOW! This is great stuff. It has more of a tangy zing than any other crab salad I've tried, including at The Sizzler. I would NOT omit the Italian dressing; That's what gives it the "zing," though you may wish to reduce the amount. I used what I had, 1/3 cup Italian dressing and the rest Italian Pesto dressing. To get it ready for the steak and potatoes meal we had last night, I popped it in the freezer for 30 minutes. That provided the salad with a chill that was just about right. As another reviewer suggested, I used 1 1/2 pounds of crab meat. Too, I wasn't real stingy with the green pepper, red onion, or celery, adding slightly more than that called for in the recipe. Using more of these ingredients than called for prevented any "soupiness." The consistency was absolutely perfect. This will go into my regular rotation of recipes. Excellent!

after reading other reviews I decided to cut down on the ingredents. I used 3/4 cup mayo and ommited italian dressing and substitutted the envelope style dressing. I added about half, but add acording to your taste a little at a time. This solve the "soupy issue". Flavor with out the liquid! I also added a bit of Cayenne pepper for some kick. I mixed in 1 1/2 lbs crab meat instead, and there was still plenty of dressing. Seemed to be more sandwich material than just eating in straight.

Absolutely great !!

I'm not sure what happened here...perhaps the salad dressing was too strong...but, we didn't like this at all even after adding some cooked pasta to it to make it more of a pasta salad.