Reviewed: Feb. 20, 2012

My husband and I also prefer the heavier sauces too, but this was good. It was pretty easy to make too.

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Reviewer:

DaniLee1223

Reviewed: Dec. 3, 2011

Excellent! Very tasty! Easy to make with items I had on hand. Does not take long to make, so this can be made when crunched for time.

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Reviewer:

dweyer

Reviewed: May 3, 2011

This recipe is incredibly light and bland. I would have given it 1 star, but because it will be so easy to jazz up in the future (like, 10x the garlic, 3x the spices and champagne!) I will give it 3. It is a good base recipe or if you have picky eaters who only like butter noodles, this is a good one to get them started on. I used shrimp and scallops instead of crab.

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Reviewer:

CMUBlonde

Cooking Level: Intermediate

Home Town: Eaton Rapids, Michigan, USA

Reviewed: Jan. 8, 2011

Very disappointed using frozen crab-

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Reviewer:

big mama

Home Town: Fall River, Nova Scotia, Canada

Reviewed: Dec. 29, 2010

I've made this several times now and I know I'll be making it again in the future. I just used a cheap white wine that I had around for cooking and thought it was still delicious so don't feel like you need the sparkling wine. I was using fresh crab meat, which I always recommend. Canned meat just doesn't compare, though if you don't have enough fresh for a whole batch I found mixing a little bit of lump meat in helps spread it out but still tastes good.

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Reviewer:

Hezza

Reviewed: Nov. 14, 2010

I'm not a big fan of crab other than well made crab cakes. I also try to keep my meal lower fat and though I love butter, I try to keep it to a minimum. But I thought that the recipe looked good so I gave it a shot. I was pleasantly surprised! I liked it very much and will definitely be making it again.

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Reviewer:

BadgerCB

Cooking Level: Intermediate

Home Town: Fond Du Lac, Wisconsin, USA

Living In: Milwaukee, Wisconsin, USA

Reviewed: Nov. 10, 2010

I love this recipe! The only thing I change is using shrimp instead of crab.

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Reviewer:

Heathernflorida

Reviewed: Nov. 3, 2010

Excellent!

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Reviewer:

StephTBear44

Reviewed: Feb. 21, 2010

this was good, I feel a cream sauce would make it delious

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Reviewer:

motherofthree

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Living In: Huntington Beach, California, USA

Reviewed: Jan. 31, 2010

Wow, this recipe is a keeper!! I was so surprised when I tasted it, I felt like I was at a fancy restraunt. I used immitation crab meat, but you honestly couldn't tell. It turned out just delicious! My fiance was a little skeptikal because the sauce is light, but one bight changed his mind. This recipe is wonderful, will make it again and again! Thanks for sharing Jeff!

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