1 1/2 c Seashell pasta
1 (12 ounce) pkg Imitation crabmeat
1 Small green bell pepper, diced
1 Sweet onion, diced
1/2 c Diced black olives
5 Radishes, diced
1 Tomato, seeded and diced
1/2 c Diagonally sliced celery
3/4 c Mayonnaise
1 T White vinegar
1 t Lemon juice
1/2 pkt Artificial sweetener
1/2 t Garlic powder
1/2 t Dried dill weed
1/2 t Dried basil
1/2 t Dried oregano

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; rinse with cold water and drain.

In a large bowl, whisk together the mayonnaise, vinegar, lemon juice, artificial sweetener, garlic powder, dill, basil and oregano, adjusting seasonings to suit your taste.

Add the pasta to the dressing and toss to coat. Add the crab, green pepper, onion, olives, radishes, tomato and celery and gently fold into the salad mixture. Cover and refrigerate until serving.

1 pk Cream cheese
1 1/2 c Milk
1 c Mayonaise
1 T Horseradish
6 oz Crab meat
1/8 Celery salt
1 Round loaf rye bread
1 c White cheddar, shredded

Preheat oven to 350 degrees. Combine the cream, milk, mayonaise,
horseradish, crab meat, and celery salt. Mix until creamy. Spread mixture
into an 8×12 inch baking dish and bake 35 to 40 minutes. Meanwhile cut top
off the bread and scoop out the inside, reserve bread pieces for dipping.
Remove mixture from oven and spoon into hollowed bowl. Cover the top with
shredded cheese and more seasoning. Place the bread bowl on a baking sheet
and bake until cheese is melted. Serve hot with bread pieces and veggies.