I did not rate this a 5 only because I thought it had too much pepper and it was too thick. And I like pepper, but a tbl and a half was too much. Next time I will add only 2 tsp of pepper and use only 3/4 cup flour to make the roux. Other than that it turned out very good and very hearty. My store did not have plain wild rice so I bought a brown and wild rice blend and I liked the variety of rices. I ended up adding two more cups of chicken broth to thin it down a little. I will be making this again.

Reviewed On: Apr. 29, 2007

OK this is going to be my holiday appetizer for 2006. I am having a Christmas party and going to several and these will be what I am taking. I made up a batch to test it out using the excuse it was a "new recipe". I followed the recipe exactly and it was fantastic. Make sure you do not leave out the chutney; it can usually be found in the steak sauces and marinades section. Major Grey brand is the easist to find and my favorite. Its sweetness really adds a contrast to the more salty spinach layer. After trial and error I figured out for the layers to end up exactly even after rolling, I could not start with the layers exactly on top of each other. Instead I offset the top crab layer around 2 inches towards the beginning of the roll and started with it picking and up the bottom layer. By the time I finished they were even. Defintely wrap in plastic and refrigerate at least an hour so that you can slice them in 1/2 inch slices. That is the perfect width. Enjoy!

Reviewed On: Dec. 2, 2006

As a dip it was OK, better with celery than crackers. BUT, it was much better COLD as a seafood wrap! Simply microwave a flour tortilla for 10 seconds, spoon the dip on and add romaine lettuce. I drizzled it with a little red wine vinegar dressing and it very good!

Reviewed On: Nov. 10, 2006