This was the first time that I made this recipe, and it was for a Mother-Daughter salad luncheon at my church. I made it a day before I needed the salad so that the flavors would all have a change to blend together. I had to add an additional tablesppon each of the sour cream and mayonnaise because the salad wasn't moist enough for my liking. Instead of the one pound of shredded crab I used two pouches of imitation crab meat, 7 ounces in each pouch. I minced the meat in my food processor so that I could easily transfer a small amount of the salad into individual phyllo mini-tart shells, using the bigger scoop of my melon baller. I placed these little tarts on white paper doilies on top of a cobalt blue tray and it was a lovely plate for the table. I'm figuring it was a success because there was not one single piece leftover to bring back home!
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This was the first time that I made this recipe, and it was for a Mother-Daughter salad...