"Since my husband and I are now retired, we love to treat family and friends to favorite dishes like this refresing and attractive salad," relates Jackie Allen of Belfair, Washington. "We use local Dungeness crab and sometime substitute shrimp, which is just as nice."
"I love dill, and when it's in season in my garden, I use as much as possible. I also dry some for cooking in winter," says field editor Mary Steiner of West Bend, Wisconsin. The tangy flavor of dill accents her cool and crunchy seafood salad.
I am a secretary at the University of Oregon. I love living in Oregon and enjoy cooking with the many foods available in this part of the country. Crabmeat is abundant here and makes a great company dinner.