Reviewed: Mar. 17, 2008

This recipe is pretty good. I recommend adding double the eggs called for though. I feel that it needs a little something extra to make it even better though. Perhaps next time I will add a bit of shrimp in the mix as well. Thanks for sharing this delicious recipe.

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Reviewer:

SouperWoman

Cooking Level: Intermediate

Home Town: Silverdale, Washington, USA

Living In: Portland, Oregon, USA

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Reviewed: Mar. 17, 2005

Can I give zero stars? Negative stars? This was so dissapointing and I hate to say it, but gross. This must be a hate it or love it kind of recipe. I relate to the woman who said she had to throw the leftovers away. We didn't even get that far. We couldn't even choke it down and I found myself making another meal. All my husband could taste was egg and mayonaise, and I decreased the amount of mayonaise. We couldn't taste the stuffing or the crab. There's another recipe for stuffed halibut that uses stuffing and crab, and it's amazing. I recommend doing a search and using it instead.

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Reviewer:

Kamma

Cooking Level: Intermediate

Home Town: Folsom, California, USA

Living In: Rancho Cordova, California, USA

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Reviewed: Mar. 2, 2005

This is good comfort food. Rich, satisfying and filling. Thanks to all of the other reviewers - I made adjustments according to your comments. I used only 1/4 c. of sherry and 1/2 c. of mayo and 1/2 c. of Miracle Whip. I baked it at 325 and sprinkled lemon juice over the top at the end. Broccoli almondine is a good accompianment.

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P41OH

Cooking Level: Expert

Home Town: Columbus, Ohio, USA

Living In: Chantilly, Virginia, USA

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Reviewed: Jul. 30, 2003

This had way too much mayonaise for me & my husband. Had to throw all the leftovers away.

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KRISTENCJOHNSON

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Reviewed: Jun. 5, 2003

Excellent! I added a little shrimp to it also. A huge hit with everyone. Have used it cold on crackers as an appie, too!

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KAREN FINDLAY

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Reviewed: Apr. 13, 2003

I love crab in any form or fashion, but this was soooo awesome! I served it for a themed seafood brunch. Everyone really enjoyed this particular casserole. I made a few changes: I used one and a half pounds of crab, 1c mayo and 1/2c Miracle Whip, and tossed in some blanched asparagus spears which added to the color, texture and flavor of the dish. Thanks for a great one Francis.

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MAGGIE MCGUIRE

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Reviewed: Mar. 15, 2003

The 1/2 C sherry is too much. I like sherry but it overpowered everything. Perhaps cut it to 1/8C and go up from there.

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Bruce

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Reviewed: Feb. 5, 2003

Yummy!!! The recipe doesn't need anything ... very tasty!

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BLUESHAWKS

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Reviewed: May 22, 2002

loved it

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pteclaire

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Reviewed: May 11, 2002

WOW! Served this at a ladies' luncheon and it was a huge hit. "Easy" doesn't begin to describe the simplicity of this one. I used canned crab (claw meat) and Miracle Whip instead of plain mayo to bring out more of the crab mild flavor (which it did). Such an elegant dish--and my teen daughter ate the leftovers!

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Reviewer:

GENESEOALUM

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Reviewed: Jan. 1, 2002

I made this recipe for Christmas Eve dinner -- I must admit, it was the best crab casserole that I have ever had. I did use lump crab meat and would suggest that to anyone making this dish.

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19 users found this review helpful