Reviewed: Feb. 26, 2013

this is pretty good! I did add some old bay seasoning, but other than that stuck to the recipe.

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Reviewer:

JenaSmith

Reviewed: Feb. 18, 2013

This was very good!

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Reviewer:

anclife

Reviewed: Oct. 18, 2012

Any party or gathering I've had or went to has been accompanied by this particular seafood pasta dish. I only use two stalks of celery now because I used to end up with all this extra diced celery. These days I eyeball the ingredients and make the base sauce to taste. I've omitted using milk whatsoever - and use veganaise instead of kraft mayo. Taste is still delicious! I like to whip the sugar/salt/pepper/vinegar/mayo ahead of time and chill it before mixing in the pasta/peas/celery/imitation crab. If in a rush - I'll boil pasta - make the sauce - and once pasta is done boiling - strain, rinse with cool water - mix in the frozen green peas and imitation crab before adding the sauce. That way everything tastes cooled down by the time it's ready to be served.

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Reviewer:

mvieng

Cooking Level: Intermediate

Reviewed: Sep. 4, 2012

Stuck for lunch yesterday. I had mini seashell pasta and shrimp, low on mayo so added some sour cream. Necessity made me substitute and it was delicious. Will make again & again

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Reviewer:

Kele

Cooking Level: Expert

Home Town: Victoria, British Columbia, Canada

Living In: Vancouver, British Columbia, Canada

Reviewed: Aug. 13, 2012

Awesome salad, thanks for sharing!

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Reviewer:

randakaye

Cooking Level: Expert

Reviewed: Aug. 8, 2012

good

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Reviewer:

knarcisse

Reviewed: Jun. 21, 2012

Excellent. I added shrimp...switched celery with red onion...added ole bay and other seasonings...doubled the dressing mixture and it was awesome!!!

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Reviewer:

B-Lo

Reviewed: Jun. 16, 2012

I've made this at least a dozen times and it's always a hit! Easy and delicious! I like to sprinkle some Old Bay seasoning on top for a little garnish and I use my food processor and pulse/chop the crab meat in to make it even faster and easier!

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5 users found this review helpful