This was amazing.....everyone loved it! Made exactly as recipe called for, only doubled it. This will be my only recipe for crab soup from now on. Would love to TRY using lower fat dairy in it, but kinda scared to......it's very decadent as is. A good friend who is a chef told me to buy the crab meat that was mostly backfin with a little claw in it....said claws add the sweetness. THanks, Karyn :)!

Reviewed On: Nov. 16, 2010

Loved this recipe! I did everything just as the recipe stated, and we all thought it was awesome! I will say, I would definitely double it next time.....no way it's 4 servings, and we're not big eaters. It was just enough for my husband and I. Oddly, I made the kids something else bc it said it wasn't kid friendly, but my 11 yr old tasted the shrimp and proceeded to eat half of mine! OH, I did add a bit more pepper flakes than called for, and it was perfect, so wouldn't have been too hot at all with original amount.....maybe not hot enough! Will double shrimp & sauce next time. Served it with fresh broccoli, white rice, and lowfat shrimp eggrolls I found at Walmart (they were actually good too :)! )

Reviewed On: Sep. 23, 2010

This was wonderful! Throw it in and forget about it, and tastes like you slaved in the kitchen! I agree that it takes the dumplings an hour, NOT 30 minutes. I also used chicken broth instead of water, and 3 cans of soup. Probably would've been fine with 2, but I was afraid it would be dry. Have a feeling I will be making this a lot this winter!!

Reviewed On: Jan. 1, 2010