Crab Cole Slaw

From: Chef #1380316

On Sep 10, 2009

This is interesting! This recipe is the creation of Justin Wilson, that grand old Southern humorist and chef! The only alteration from the original? Here, there is the almost heretical option of using KRAB! Let's give honest credit where credit is due! I've used his receipt for years . . . perhaps as many as 15, having watched him make this delightful dish on his old PBS TV series, Louisiana Home Grown.

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: 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.