I made this for a New Year's Eve party and used 2 cans of white crab meat (I just couldn't see using imitation crab in a crab dip). Then I split the recipe in half, making half with the hot sauce, and to the other I added a little seafood seasoning. Both were very bland. I added more hot sauce (Louisiana style) and more than 1/4 tsp cayenne pepper and that brought it to just enough flavor to be served. I paired it with celery and cocktail rye bread. I can't really recommend this recipe as written. Next time I will try a hot crab dip, as I think heat may bring out the crab flavor.

Reviewed On: Jan. 5, 2009

Very good! I made it as written and then served it with brown rice, mango chutney, and some raita (yogurt and cucumber). I will definitely make this again.

Reviewed On: Oct. 8, 2008

After reading the other reviews, I made quite a few changes. I used only 1 cup of soy sauce, added 1/2 tsp bottled minced ginger, and then I baked it (low and slow to avoid burning the marinade) under aluminum foil for 30 minutes at 350F, removed foil and inserted a digital thermometer, and finished cooking to 165F. Meanwhile, I poured the excess marinade in a sauce pan, added 1/4 cup chinese rice wine, and boiled for 5 minutes for safety, then simmered while the pork cooked. The reduced sauce ended up the best part of the meal!

Reviewed On: Sep. 16, 2008