Reviewed: Jun. 24, 2008

This recipe was very good. I used all red cabbage (b/c that's what I had on hand) and it turned the dressing pink - so I wouldn't do that again if I were to serve this to guests. I will also try and reduce the sugar next time since I found the dressing a bit too sweet. I also added green onion and celery as per other readers' suggestions, and I think it really improved the recipe.

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annieb

	Cooking Level: Intermediate Home Town: Rochester, New York, USA Living In: Toronto, Ontario, Canada
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Reviewed: Jan. 30, 2008

I made this tonight and served this delicious crab salad on Keebler "Toasteds" variety crackers. We enjoyed Chicken vegetable soup and a glass of milk on the side. I added thinly sliced celery to the recipe. I will definitely make this again! Thanks!

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Jessie


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Reviewed: Sep. 16, 2007

Very delicious! I only used one red pepper (per other reviews). Also added red onion chopped very fine. We ate this wrapped in tortillas. Man...so good.

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loves2cook

	Cooking Level: Intermediate Home Town: Durant, Oklahoma, USA Living In: Mesquite, Texas, USA
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Reviewed: Aug. 29, 2007

a very good and different salad. I didn't have broccoli so I didn't use it, but added carrots for some more color. I think you could add or take aways anything!

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DIANERATCHFORD

	Cooking Level: Expert Home Town: Streetsboro, Ohio, USA Living In: Akron, Ohio, USA
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Reviewed: Jun. 28, 2007

I must have done something wrong. The peppers overwhelmed the flavor for me and the dressing was too sweet. Will try again.

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queenbuffet


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Reviewed: Jun. 1, 2007

Oh my goodness!!! This salad is one to place in the family files!!!! I am a "little bit if this, little bit of that," kind of cook, and I have to say that I used broccoli-slaw in place of the cabbage and the results were fabulous!!! I understand why this was such a hit at the submitter's restaurant! Thanks for sharing and I plan to check out other recipes from this person and share this dish with all of my friends! Bueno!!!!

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PHILLYJH

	Cooking Level: Expert Home Town: Red Oak, Iowa, USA Living In: Colorado Springs, Colorado, USA
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Reviewed: Mar. 8, 2007

I was very impressed with this salad and didn't change a thing in the recipe. A definate keeper. Good with crusty bread or just simple saltines.

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SLIMPICKINGS


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Reviewed: Jan. 17, 2007

What an excellent and healthy recipe! I made this with a grilled salmon recipe I found on this website and it went great together. My boyfriend loved it very much so and so did I! I will be making this again!

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Janey81

	Cooking Level: Intermediate Home Town: Canton, Georgia, USA
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Reviewed: Jul. 21, 2006

This is just absolutely wonderful! Kids were so so about it but that's ok. I kept on eating and ate it all by myself! Tastes even better after it's been sitting for a while and all the flavors settle.

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OZ

	Cooking Level: Intermediate Home Town: Seoul, Soul-T'ukpyolsi, South Korea Living In: Redondo Beach, California, USA
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Reviewed: Jun. 29, 2006

Very yummy! We're big salad eaters in the spring & summer...so I'm always looking for something to leave in the fridge for hungry teens! If you make it...they will eat!

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KELT

	Cooking Level: Expert Living In: Audubon, New Jersey, USA
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Reviewed: Feb. 1, 2006

Excellent every time I made it! I have made it 4 times now. I usually hate imitation crab but I thought that I'd give it a try. Wow! Great recipe.

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Monique


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Reviewed: Jan. 10, 2006

Great recipe. I feed a very large, diverse group of people, and all of them who liked seafood loved this salad. Beautiful to look at, very fresh-tasting, and even my "I hate mayonnaise" folks didn't object. Thanks -- it's a winner.

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millie


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Reviewed: Dec. 20, 2005

I used only about 1/2 the green pepper as it is a strong flavor but otherwise stuck to the recipe. The husband and son all but licked the bowl clean! The salad is very pretty, but after sitting overnight, the red peppers color the dressing pink. If making this ahead, assemble but don't add the dressing until, at most, a couple of hours before serving.

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NEWYRSBB69


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Reviewed: Dec. 28, 2004

Not only is this a great dish, it's very healthy! I always add shrimp with the crab. One of these days I will try real crabmeat. I'm sure that one will be even better.

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EMOORE512


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Reviewed: Aug. 21, 2004

This recipe guides you in creating a beautiful, delicious salad that's good for bringing to potlucks, or simply to have at home for your family. My husband loved it, as did I. We made some variations (i.e. color of peppers, etc.) but it still turned out great. I'm definately going to make this one again.

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KATIELUCILLE


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Reviewed: Mar. 1, 2004

I've been trying to decide how to rate this recipe ... the first time I made it, it came out FABULOUS! However, the second and third time came out mediocre (2nd time) and horrible (3rd time). The dressing was "off" both "bad" times so I'm not quite sure which time was "true" to the recipe. I won't be making this again, though.

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POLARBEE

	Cooking Level: Expert Living In: Las Vegas, Nevada, USA
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Reviewed: Feb. 4, 2004

My husbnd loved this salad. I made it the night before to have for supper and he ate most of it before I got home the next day. I just made 1/2 a recipe. The next time I will make the whole recipe.

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LEGALASSTUS


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Reviewed: Jan. 29, 2004

Hmm, I thought this was just okay. It sounded really good, but it was really crunchy and a lot to chop up..also the dressing tasted pretty strong. Not bad, just not something I'd make again I don't think.

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MOELASSES


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Reviewed: Jan. 28, 2004

Just tastes amazing! Used less mayo & more hot sauce. Leftovers taste great in a pita!

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ALEASTER

	Cooking Level: Intermediate Home Town: Morehead City, North Carolina, USA Living In: Atlanta, Georgia, USA
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Reviewed: Jan. 28, 2004

Wonderfully fresh with all the veggies. Tasty tasty dressing. I tried doublng for a large group also put some of the dressing on the night before. I would day don't double and dress just before serving. This is a super luncheon dish for the ladies.

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LYSE


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