Made this yesterday for Xmas Eve dinner, and everyone thought it was okay. Personally I felt it was too overpowering of crab flavor - I know, that's supposed to be the idea, right? But it was too much. Not sure if these made a difference, but for one, I bought fresh lump crab meat, didn't use canned. And since I cut the recipe in half, I should have needed only 6 oz. of crab but my Whole Foods container size was 8 oz. Would those 2 factors have made it too crabby? I don't know. But I'm not ready to abandon this recipe, it seems like it has potential. Like other reviewers said, it did seem like something was missing from the taste. Guess I'll just keep at it...

Reviewed On: Dec. 25, 2011

This was a pretty good marinade. We had some leftover New York strip steaks that were pretty tough thrown straight on the grill. I threw them in this marinade (using only 1/4 c. balsamic vinegar as others suggested) and it really helped. The steaks were more tender and tasty. This is a good marinade to spice up some bland red meat.

Reviewed On: Sep. 6, 2011

A very moist, flavorful bread. Delish! I worried that all the batter would fit into one pan & possibly overflow, but it didn't at all. Makes 1 large loaf. I used 5 bananas and it came out great.

Reviewed On: Aug. 13, 2011