Reviewed: Aug. 25, 2009

With a few tweaks I was able to get it right and the family wants more! I substituted milk with cream and added chives to the stuffing. Also, when I realized I had some leftover stuffing left, I simply combined it into the sauce fefor covering the calamari. Worked out prefect!

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Reviewer:

ZatriX

Cooking Level: Expert

Home Town: Johannesburg, Gauteng, South Africa

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Reviewed: May 26, 2009

That was the best! I didn't think that it needed anything done to it. i followed the recipe just like it was and turned out perfect.

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Kim.B.

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Reviewed: Apr. 19, 2009

I sort of tweaked this recipe somewhat, as I always do. Used chicken instead of crab meat, slightly panfried in butter with a little chopped chilli and some bell pepers. Threw a few spoons of sour cream into the stuffing. Turned out quite nice in the end. However, I'm always a bit critical about my own cooking, thus I'll give this one 4 stars... Just remember that you never want to over-cook calamari. Fifteen minutes at most in a rather high oven, completely covered with this sort of Alfredo sauce.

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Topsy Kretts

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Reviewed: Jan. 25, 2009

As you can see in my picture, they aren't very pretty. So I gotta meet half way with my review. The idea is there. The flavors can be manipulated. But when it comes down to it, they were a pain to stuff and didn't look that visually appealing in the end. I tried to work around the texture by just frying the assembled "tubes" and doing the sauce on the side. It still looked like a plate full of blown up balloons I was serving. My best advice is to do what I did in frying em up, only bread em or toss through some flour/crumbs first to take away that texture and unnappealing appearance. . .

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Night Owl

Cooking Level: Expert

Home Town: Duvall, Washington, USA

Living In: Woodinville, Washington, USA

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Reviewed: Jan. 25, 2008

I found this recipe to be "absolutely delicious"! I did a few things differently but nothing that would dramatically alter the results. Instead of mixing, I sauteed the shrimp, crab, green onions, garlic and lemon juice together with a little olive oil. I also added a few extra green onions to the mix and a little salt and pepper. I thought the sauce was excellent as well. I might put in a little less milk next time but the taste was wonderful and everyone I served had seconds. The only negative is that it is a time consuming process but well worth it if you're aiming to make an impressive, flavorful meal. I am making this again tonight!

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ALIWITT

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Reviewed: Jan. 21, 2008

Even though this recipe sounds like it would be delicious, it left my family very dissapointed. The cream sauce was weak and the overall texture was unapealing. It took an awful lot of time to prepare and the overall cost to prepare this meal is a bit too expensive for it to be so dissapointing. Skip this one, a traditional alfredo sauce made with heavy whipping cream is far superior than using cream cheese. That was a mistake.

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