Crab Cole Slaw

From: Michelle S.

On May 31, 2009

Delicious! We ate this as a light lunch with some rye crisp crackers. I did take the advice of other reviewers and add some sugar to cut the sharpness of the vinegar. I also added some dillweed which was an inspired idea taken from Marsha. The husband even asked if I would make this again and he is not the biggest seafood lover. I used a package of preshredded slaw with carrots for quick preparation and used imitaion crab chunks which I shredded. This will definitely be repeated!

From: Chef #494084

On May 31, 2008

We actually really liked this recipe. It was light but also filling for a summer dinner. I didn't change a thing and would make it exactly the same way next time! Thanks for the great recipe Mercy!

From: Marsha D.

On Jun 23, 2005

Absolutely the best slaw I have ever had! I did add a few things though. I added 1tsp sugar, 1/2tsp dill weed,dash of each Old Bay Seasoning and Beau Monde,1/2c chopped celery and I cut the wine vinegar down a bit (personal preference) I also used a red onion to give it a more colorful look. I made this ahead of time so that all the flavors can blend til supper. I may sneak and have a small bowl before. LOL Thanks for sharing this great slaw. I am most sure it will be a favorite from now on.

From: riffraff

On Jun 22, 2005

WOW! I ate this alone, no tortilla and I just loved it. My pepper was orange. Used krab (fake stuff) and added a package of Splenda to cut the vinegar a bit. Next time I will add even more cayenne or a freash chili to meet my taste.