This is a spectacular recipe, and this is my first time making it! I used brown rice, and was a bit worried about the slow cookingo of it because it was "instant" rice. I wound up using 4-5 cups of broth, and apple cider vinegar instead of white wine since I never have white wine in my home. We put some Old Bay on the chicken when we cooked it, and when I put everything together, I added some red pepper flakes. The red pepper wasn't necessary. This was surprisingly filling and the tang is just succulent! Definitely a keeper in my repertoire when I have the time for it! (That 20 minutes for the rice was probably closer to 30-40.)

Reviewed On: Jan. 8, 2009

Sinful, to say the least. We steamed the shrimp in a variety of spices, primarily Old Bay. I wish I had had more shrimp, but it wasn't necessary. I doubled the half and half, and used up my Monty Jack cheese, which turned out to be close to 2 cups, and evened out the Parmesan to about 1 cup too. There's so much that can be done with this recipe, I can tell that easily enough. Next time I will probably add more Old Bay to the actual sauce, if I don't cook the shrimp in it in a skillet instead of steaming it. Phenomenal!!!

Reviewed On: Dec. 30, 2008

MAN this was awesome! It really does taste like a giant crabcake. I upped the crab to two 8oz jars, substituted half a large yellow onion for the green onions (couldn't find them in the store!), 3 eggs, real mayo, 1% milk, substituted Monty Jack for Swiss, 2tbsp flour, about a tsp of Old Bay, and skipped the pie crust. Cooked for about 65 minutes. Only thing I'll do the next time I can afford the crab will be to add more Old Bay; we live in MD after all! SUPERB

Reviewed On: Dec. 18, 2008