I saw this just recently in Cuisine at Home magazine. Two of my favorite flavors in the world, crab salad and cucumbers! Very tasty and very pretty, and a real company pleaser. I hid 3 away on a lovely dish while I charged up my camera battery, but someone found them. Be sure to use the English cucumbers because of their seedless, uniform shape and tender skin. These would also be very good with shrimp. I made them up about 1 hour ahead, tented them with toothpicks and plastic in the fridge, then served them on lettuce leaves. YUM! — posted by Chef PotPie

From The United States Regional Cookbook, Culinary Institute of Chicago, 1947. -- posted by Molly53

From another website. This recipe uses frozen pre-cooked shrimp and they were great. Kids and DH liked this a lot. I served this with linguine. -- posted by Oolala

Adapted from Kellogg’s recipe website. — posted by Tony Bozzi

My mom always made this when we had company. Any leftovers are superb on toasted bagels the next morning! -- posted by appleydapply

I had made PaulaG’s Gingered Tuna Salad #162700, but suprise company caused this dish to morh into a Gingered Tuna/Pasta Salad. Loads of compliments and recipe requests! I hope you enjoy! — posted by Glori-B

Now that I have found ways to use my cans of Geisha Tiny Shrimp, I need to go buy their crab meat so I can make this. -- posted by Charlotte J

This is easy to make but chill time is 2 hours to overnight to blend the flavors. -- posted by Charlotte J

I’ve always made the same salmon salad for parties and it’s good, but then I came across this which is really yummy! My dad’s a commercial salmon fisherman and I’m going to pass this on to him as well so he can add something else to his salmon repertoire. — posted by SuzyQ in Seattle

A rich dish suitable for company. Serve with French bread and a green salad. Recipe from The Tremont Hotel. -- posted by cookiedog