Reviewed: Dec. 16, 2011

Very recipe. I made it exactly except I only had a handful of almonds. I actually think next time I'd omit them comletely because I don't think they add anything to the dish. Other than that, it was perfect.

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Reviewer:

Dena

Cooking Level: Intermediate

Home Town: Temple, Texas, USA

Living In: Stanton, Kentucky, USA

Reviewed: Oct. 12, 2011

I used that "fake" crabmeat and good local shrimp. It was pretty good, but next time will use real crabmeat if I can afford it or just shrimp alone. That fake crabmeat is awful.

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Reviewer:

nolagyrl

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Reviewed: Oct. 3, 2011

Pretty standard seafood salad. Should have added much more Old Bay seasoning to it.

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Reviewer:

MTCHYG

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Cooking Level: Intermediate

Home Town: Montrose, Michigan, USA

Living In: Lansing, Michigan, USA

Reviewed: Aug. 12, 2011

This is absolutely nice. We would love to use that recipe in our restaurant. Well done.

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Reviewer:

Pattaya Seafood Restaurant

Reviewed: Aug. 7, 2011

I love this recipe! Everytime I make this I have an empty bowl before it's time to go. I tend to add a little Louisianna Shrimp Boil instead of Old Bay to give more of a cajun kick, this dish is always a hit!

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Reviewer:

Learning2cook

Cooking Level: Intermediate

Home Town: Orlando, Florida, USA

Living In: Jacksonville, Florida, USA

Reviewed: Jun. 5, 2011

I used this recipe as a base for an alternative shrimp pasta salad (I didn't have all the ingredients for my usual critically acclaimed :) salad, so was looking for a different recipe). I omitted the crab, mozzarella and almonds, didn't have Old Bay (subbed paprika, garlic and onion powders, celery seed, salt, pepper), and added 1 chopped cucumber. For the dressing, subbed more than half the mayonnaise with lowfat plain yogurt. Very very good. Although I do want to try with Old Bay sometime :) Thank you for the recipe!

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Reviewer:

Jezebelina

Cooking Level: Intermediate

Reviewed: Sep. 27, 2010

Fabulous!! Took to a pot luck full of pasta salad, came back with an empty dish and recipe requests. Will make many more times!

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Reviewer:

chef in the making

Cooking Level: Intermediate

Home Town: Madison, Wisconsin, USA

Living In: Orlando, Florida, USA

Reviewed: Feb. 20, 2010

Not sure I should rate this since I was lacking many of the ingredients...but I was inspired by this and it was AWESOME!!! I was low on mayo - so used 1/2 Light mayo and 1/2 Miracle whip, canned crab meat - which I sauteed in butter and garlic. I also had fully cooked shrimp in cilantro/lime sauce. Used some Beau Monde Seasoning with the Old Bay..I cooked more then 8oz pasta - just used what was left in box! No green onion (but wld be great with it), no celery - added red and green peppers! It was sooo yummy! Thanks for the base!!

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Reviewer:

BASHERGIRL

Cooking Level: Intermediate

Home Town: Morgantown, West Virginia, USA

Living In: Cranberry Township, Pennsylvania, USA

Reviewed: Dec. 11, 2009

Great salad!!! Made it for our quilting Christmas party. Doubled the receipe (works good) lined the plater with lettuce, garnished with parsley, lemons and limes (should have taken a picture; sorry I didn't, everyone commented on how appetizing it looked). Fabulous HIT. They LOVED it and so did our neighbors and friends. Most of the time people ask for the recipe, this time they came with their own paper and pen to write it down. After reading the reviews about the seasoning and mayo. I tried this and it seemed to work good. Stir fry your shrimp and crab(I used imitation crab) in butter and crushed garlic, then sprinkle Old Bay on the seafood mixture while it's warm. After the pasta has cooled, sprinkle with Old Bay and mix well.I prepared the dressing with equal amounts of sour cream and mayo, then added lemon juice, Old Bay, 4 tbsp milk, 2 tbsp vinegar and a couple of dashes of vinegar (total of 5 cups in all), but remember I doubled the recipe. The neighbors, the quilters, our friends loved your recipe. Thank you so very much for sharing. I will definately make this again; over and over. Both the men and ladies LOVED IT. p.s. I also added red pepper for color and some shredded cheddar. FABULOUS!!!! Thank you

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Reviewer:

Perogi Queen

Cooking Level: Expert

Reviewed: Sep. 3, 2009

We like spice, so I sauted the shrimp in a diced serrano pepper as well as some chili powder. Overall, it was a good dish, but I still felt like it was missing something. I added some sour cream like other reviewiers suggested. I think it needed both more salt and more sweet. For that reason, the Miracle Whip suggestions make sense.

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