The reviewer gave this recipe 5 stars. This recipe averages a 5.0 star rating.
Reviewed: Aug. 21, 2011
Yum-O! This is a keeper! I cut the recipe in half and used 1 pound frozen cooked shrimp from Trader Joe's and 1/2 pound Dungeness crab. I also used 2 stalks of celery, 2 green onions, and a 16 ounce bag of tri color cole slaw mix. I made it the day before and it had the perfect amount of flavor and crunch. My husband and I ate it as an entree salad and have left overs for lunch tomorrow.
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9 users found this review helpful

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Photo by kirklandcook

Cooking Level: Intermediate

Home Town: Roseville, Michigan, USA
Living In: Kirkland, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 5.0 star rating.
Reviewed: Apr. 10, 2011
The three pounds of shrimp and imitation crab meat are interchangeable. You can make the entire salad a crab salad, a shrimp salad, or a combination. I must say that of all of the crab/shrimp salads available on allrecipes, this one tastes the most like I've had in countless restaurants. I used one 16 ounce bag of cole slaw mix; two bags would have been one too many. I also used lite mayo, which was just fine. I used four stalks of celery; I didn't want this to be a celery salad. This is a delicious side dish.
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25 users found this review helpful

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Photo by CURTISLEE

Cooking Level: Intermediate

Home Town: Valley, Nebraska, USA
Living In: Omaha, Nebraska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 5.0 star rating.
Reviewed: Apr. 6, 2011
Simple to make with excellent results. I have to agree with CurtisLee though- 3-4 stalks of chopped celery is fine, not a whole bunch. I also advise making this the day or night before serving, the cabbage needs a bit more time to soften. I've made it several times now and took Jen K.'s advice and tried it with shredded carrots. I also add about 1/4 cup vinegar to the mayo/sugar mix to help soften the cabbage. Serve as is, or in Pita bread pockets.
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22 users found this review helpful

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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 5.0 star rating.
Reviewed: Sep. 2, 2010
I didn't know if the cabbage would overwhelm this, but it didn't. I didn't have shrimp, so I used 1 pound of imitation crab and a bag of coleslaw. Otherwise, I followed the recipe and the flavor was wonderful, light and refreshing.
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30 users found this review helpful

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Cooking Level: Expert

Home Town: Jackson, Michigan, USA
Living In: Bangor, Wisconsin, USA

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