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I used a food processor and it was very fast.This was easy to make...as long as you have cold ingredients, I see no reason to refridgerate for at least 2 hours...the mix didn't taste any different the next day. I didn't use as much mayo( about 3/4 cup)..and used low fat mayo...it turned out great! I toasted some white bread, then topped the bread with a large piece of lettuce, then some sliced tomato..then a big scoop of crabmeat salad. It was a delicious side to our meal...but filling enough to be eaten alone. My husband wants to use the rest in a hoagie. The recipe is very zesty...use less Italian dressing if you don't like that sort of taste. This recipe makes about 6 servings.

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Caryn Dalton January 23, 2004

I made half a recipe and used nonfat mayo. I agree with other reviewers that this is a little mayo heavy. We didn't really care for this, but am not posting stars as I didn't use the full fat hellman's mayo which I'm sure would have made it taste a bit better. I've been using nonfat mayo in recipes lately and have enjoyed most of them. Just didn't really care for the taste of this, but haven't had much crab salad in my life either. Thanks for posting. I'm glad I tried it.

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zaar junkie August 31, 2010

We loved it.I used lowfat ingredients and it was still yummy. I also used 2 lbs. of crabmeat (more would be ok I think, but that was all I had) It's a keeper!

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barbarafielding January 29, 2007

This recipe was GREAT! The only change I made was to use 3 lbs of imitation crabmeat instead of 1 lb. When I made it with 1 lb, the sour cream and other vegtables overpowered the taste and I did not taste any of the crabmeat! With 3 lbs it was OUT OF THIS WORLD!!!

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Barbara B. March 27, 2006
Crabmeat Salad Deli Style