I added Cheddar cheese shredded to the recipe & it was wonderful.

Loved this recipe. Added more mayo, a couple shakes of hot sauce and a squeeze of lemon at the end. My parents loved it.( I'm only 11.) I also added black olives because this is how Albertson's use to make it.

I too added more mayo and green onion. I like the water chestnut's idea that will be in the next batch.

I love imitation crab salad. I live in Mexico and Jicama would be a good alternative to water chestnuts... same texture and less expensive. Add a bit of milk in place of sour cream to make the sauce thinner.

PS: If you are always on the lookout for "crunch" Jicama is good raw, cut like fries and sprinkled with chili pepper or paprika.

Just sayin... add some garbanzo bean juice (leftover from can) and use "uncle dans" salad dressing and it has directions for how much you need... I always use a full packet and it is amazing.

Here's a couple additional ingredients, that give this recipe a nice kick... try adding 1/4 to 1 tsp of hot horseradish, use red onions, and add a dash of garlic powder, plus I believe that Best Foods Mayo is a must for this recipe. I serve this with leaf lettuce for wraps, celery stalks and crackers for dipping. We make meals out of this many times. These extras really dress up this favorite dish. My final suggestion is too dice everything small, no big chunks. Let the dish set in fridge for 4-6 hours for flavors to meld.

I have made this recipe quite a few times but have never used the old bay, its just as good without. Also I add a bit more celery and only use 8 oz. of the imitation crabmeat. Im just making for 2.

I added 1/2 cup cooked macorni with 1 teaspoon of relish and left out the old bay. I also added 1/2 cup of mayonnaise. It was delicious...

The kids like it without onion so I add it after they're served theirs ... Plus first I put some lemon on the chilled "crab" after a light rinse, toss, then let it sit a few minutes before drying and adding remaining ingredients.

Some of these imitation crab recipes sound down right gross, PEAS,BROCOLLI and OLIVES, good Lord.

This is really good. It is as good as what my supermarket sells for $6.99 for a scant pint container. I also can't find a whole pound of the "crab", so the first time I made it I used 8 oz. and halved everything else, except for the mayo. 1/4 cup for 1 lb. of crab isn't nearly enough. I just made it again using 12 oz. of crab. Easy to adjust the recipe.

I love this mix - But I switched it up a little, instead of Mayonnaise, I mixed in Greek Fat free yogurt and Ranch dressing and added 1/2 tsp. of garlic powder, salt and pepper and chopped up some craisins mixed all up!! Yummy...

The recipe is great, I make a batch of crab salad and a batch of Hawaiian style potato macaroni salad and fold in the crab and use 2 tsp. of old bay seasoning, serve on fried baby greens.

And a half teaspoon sugar added to the mayo...

This is a very delicious recipe. I added a little more mayonnaise, juice from half a lemon and a teaspoon of finely chopped cilantro.

I use coleslaw dressings instead of mayonnaise and add bay shrimp. No onions, use onion and garlic powder.