5 Reviews

Yum! I made this for a light dinner (Hubby and Little Miss (DD)) ate a red meat dish. I don't eat red meat, so I wanted to make something quick and tasty, this dish was perfect, I used can crab meat and kept to the recipe. This was fabulous, the flavours all blended well together, Thank you JustJanS for your contribution to the Australia and New Zealand Food Trail (C)

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Chef floWer October 29, 2008

Yummy! I used fresh dungeness crab and followed the directions exactly. So easy. Served this with a nice glass of chardonnay. Perfect light dinner!

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susie cooks August 07, 2008

I made this as written but used imitation crab as that was all I had. I can imagine how much better it would be with fresh crab. I will be making it again with the right stuff. Thanks for sharing.

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CJAY December 27, 2011

Yummy in the tummy on this recipe, Jan. An immediate 10 star, for ease, for presentation, (could easily be perfect for a brunch, grand sit-down dinner party, or a back-yard, pool-side luncheon. I used fresh Maryland crab, and this was over the top with taste. I wouldn't and didn't change anything other then used white onion, (it's all I had) instead of purple. I think the purple would of been beautiful, so will use that next time. Thanks, Jan!

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Andi of Longmeadow Farm May 02, 2011

Very good!! It is a 5 star recipe.

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Carolynn D's February 10, 2009
Crab Salad in Avocado Halves