Soundview Crab Salad Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Mar. 17, 2007
Very good on crackers and rye toast. I had no parsley or lemon so I used lime instead. It was still very good. thanks
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Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

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Reviewed: Mar. 6, 2007
I left out the sour cream, relish, parsley, cayenne pepper, paprika and lemon zest. I added garlic powder, and emeril's bayou blast, and cheddar cheese into the crab salad...absolutely delish when I used it on top of some toast
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Photo by thedailygourmet

Cooking Level: Expert

Home Town: Jacksonville, Florida, USA
Reviewed: Dec. 26, 2005
My husband and I found this recipe to have a light lemony flavor followed by a bit of spicy, which we love. Pulling the meat out of the fresh cooked crab took most of the prep time otherwise it came together quite quickly. We served it with vegatable crackers. It was enjoyed by all.
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Photo by norma

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Reviewed: Dec. 30, 2004
This recipe was just ok for me. I used fresh crabmeat and it just seemed dry. I tried adding more mayo and sour cream, but then it took away from the flavors. If I made it again, I would definitely have to play with the ingredients a little.
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Photo by BABYPHAT55

Cooking Level: Expert

Home Town: Syracuse, New York, USA
Living In: Raleigh, North Carolina, USA

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Reviewed: Oct. 19, 2004
My mouth is still burning from the "heat" of this recipe..but I could not stop eating it! I used imitation crabmeat and definitely wasn't a pound, so that is probably why it was so spicy. I ended up doubling the sour cream and mayo to tone down the flavor. Next time I will halve the cayenne pepper, and go from there. What a great taste, though. Can't wait to serve to our friends. Thanks, HEP303!
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Home Town: Spirit Lake, Iowa, USA

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