Reviewed: Dec. 31, 2012

This was good but I think next time I'll make sure that I drain the crab and shrimp on paper towels. I followed the advice from others to use sour cream and no milk. I used fresh dill along with the fresh mint. Also I used about a tablespoon of Old Bay Seasoning. Oh and I also chopped up some carrots.

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Reviewer:

mofrog85

Reviewed: Jul. 16, 2012

Very good! My family loved it! Have lots of mint in my yard and was glad to have a recipe to use it in. I did not add the milk (substituted with sour cream), like others suggested. Didn't add the eggs, but put them on top, in case someone didn't want them. I will definitely make this again; would be great for a luncheon.

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Reviewer:

julietaylor

Cooking Level: Expert

Reviewed: Jun. 3, 2012

Wow, this not only looked pretty but tasted wonderful! I did change it just slightly. I changed the serving size to 4 rather than 6...there's just two of us. I omitted the eggs and used a red onion. I always buy celery with bright green tops as I use the celery leafs along with the diced celery. I put in a small jar of pimentos (for color) and used fresh lump crab meat along with the shrimp. For the dressing I omitted the milk and used sour cream instead. I doubled the dill weed and used Sriracha hot chili sauce rather than hot pepper sauce. The fresh mint from our garden was a nice touch also. I let it blend in flavor for 5 hours and then plated it on a bed of fresh butter lettuce. Not only did it look great, it tasted like a top quality crab and shrimp salad. Thanks Fred.

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Reviewer:

PIDGE

Cooking Level: Expert

Reviewed: Jul. 12, 2010

I followed the recipe to a T but none of us enjoy the dish. I should have done as another reviewer did, and used way less macaroni, and a much smaller pasta as another did. However, I am reviewing the recipe as it is. I won't be making this again. The taste and texture of the seafood is swallowed up by the pasta and sauce.

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Reviewer:

COOKINKIWI

Cooking Level: Expert

Home Town: Auckland, Auckland, New Zealand

Living In: Milton, Ontario, Canada

Reviewed: Jun. 1, 2010

Really good! Reminds me of how my mother used to make her shrimp salad

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Reviewer:

Randee

Reviewed: Apr. 27, 2010

I made this the other day. Good thing I only cooked 2 cups of macaroni. Also instead of fresh & shrimp I used canned. This was very good and I will make it again.

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Reviewer:

DIANAE38

Living In: Ione, California, USA

Reviewed: Sep. 8, 2009

My family LOVED this recipe. I took a suggestion from another review and used sour cream in place of the milk. I used the sour cream and chives. I also used extra cocktail sauce and Tabasco. I used red onion.

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Reviewer:

gaylene

Reviewed: Dec. 27, 2008

At first when I tryed this recipe it was bland but of course I didn't let it marinate...so once it marinates its better but I swear the shrimp and crab meat needs to marinate alone with the seasonings then mix, before I try any recipe I read the reviews and I am only assuming the person with the lowest ratings should have let the seasoning all marinate together over night if the time allows.

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Reviewer:

rozieb

Cooking Level: Expert

Home Town: Rochester, New York, USA

Living In: Brooklyn, New York, USA

Reviewed: May 26, 2007

I made this salad for a church potluck, and it was a hit! It looked pretty and the flavor combinations were interesting. I was even asked for the recipe. You know its good then.

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Reviewer:

inthegarden

Home Town: Dexter, Michigan, USA

Living In: Vicksburg, Michigan, USA

Reviewed: Oct. 22, 2006

I loved this recipe and made it for the first time for a group if friends. I was worried that 6 servings would not be enough so I doubled it. I had so much food I seriously thought about mixing it in the bathtub! The orginal recipe in my opinion will probably serve more like 10 or 12 people. But it is delicious.

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