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Imitation Crabmeat Salad

SUBMITTED BY: DTHOMRN

"Great deli-like salad. Our family never seems to get tired of it! You may use low-fat sour cream and mayonnaise if you wish. Serve on lettuce leaves with tomato wedges for a garnish."

RECIPE RATING:

Read Reviews (22)

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PREP TIME	2 Hrs
READY IN	2 Hrs

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

1/2 cup diced red onion
1/2 cup diced green bell pepper
1/2 cup diced celery
1 pound imitation crab meat, flaked
1/4 cup sour cream
1 1/2 cups mayonnaise
2/3 cup Italian-style salad dressing
2 tablespoons lemon juice
1/2 teaspoon dried oregano
salt and pepper to taste

DIRECTIONS

In a large bowl, combine onion, green pepper, celery and imitation crab meat.
In a separate bowl, mix together sour cream, mayonnaise, salad dressing, lemon juice, oregano, salt and pepper.
Pour the dressing mixture into the crab/vegetable mixture and toss lightly to combine. Cover and chill at least 2 hours before serving.

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REVIEWS

Reviewed on Aug. 5, 2003 by GYPSYDOLL

This was soooo easy to make! I loved it plain and my husband would make a sandwich for lunch... MORE

Reviewed on Aug. 5, 2003 by JIMMIE CARVER

We enjoyed this recipe very much, reduced the lemon juice to 1 tbsp. and used fat free mayo,... MORE

Reviewed on Oct. 7, 2006 by CHERYLMARI

This recipe was OK for me, although I think others might find it very good. I thought it was... MORE

Reviewed on Aug. 30, 2003 by KSDIENER

This is very good, but seemed to have a lot of dressing for my taste. I did cut the recipe in... MORE

Reviewed on Dec. 11, 2005 by CURTISLEE

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.

CURTISLEE
Dec. 11, 2005

The first crab salad I remember having was from The Sizzler--probably 15 years ago. I thought it was great. Not fine dining, but it was worth going to the Sizzler to get that crab salad. Since then, I've had crab salad in restaurants many times, especially buffets. Having learned to cook--at least half-way competently and therefore unafraid to try new recipes--I've been carrying the crab salad idea around in my brain for a few weeks. To scratch the itch, I finally gave it a try. WOW! This is great stuff. It has more of a tangy zing than any other crab salad I've tried, including at The Sizzler. I would NOT omit the Italian dressing; That's what gives it the "zing," though you may wish to reduce the amount. I used what I had, 1/3 cup Italian dressing and the rest Italian Pesto dressing. To get it ready for the steak and potatoes meal we had last night, I popped it in the freezer for 30 minutes. That provided the salad with a chill that was just about right. As another reviewer suggested, I used 1 1/2 pounds of crab meat. Too, I wasn't real stingy with the green pepper, red onion, or celery, adding slightly more than that called for in the recipe. Using more of these ingredients than called for prevented any "soupiness." The consistency was absolutely perfect. This will go into my regular rotation of recipes. Excellent!

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3 users found this review helpful

The first crab salad I remember having was from The Sizzler--probably 15 years ago. I thought... MORE

Reviewed on Jul. 4, 2005 by njmom

I'm not sure what happened here...perhaps the salad dressing was too strong...but, we didn't... MORE

Reviewed on Aug. 5, 2003 by CHICAGOCOOKS22

I served the crab salad on toasted hoagie rolls- absolutely delicious! I ran out of sour... MORE

Reviewed on Feb. 17, 2003 by NEVE_R

The recipe was quick and easy to make. The flavour was wonderful. My husband who is very... MORE

Reviewed on Sep. 5, 2007 by SYRIELLE

Good, but too much sauce and a bit too tangy. I'm used to the sweeter crabmeat salads. I... MORE

Reviewed on Dec. 13, 2005 by Duckball

We needed to finish about 3/4 of a pound of krab before it went bad, so I gave this a try. I... MORE

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