Reviewed: Nov. 27, 2009

Made these for Thanksgiving and my guests loved them! These were sooo easy. I went with other recommendations to only use 1 8 oz package of cream cheese and think it was a good balance. I did heat them in the oven which brought out the flavor. I didn't care for them much (think there was too much of something...maybe the dill weed) but glad they were a hit!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ecogirl71

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 28, 2009

This recipe was ok, but pretty uninspiring. The crab is impossible to taste, and the cream cheese and spices do nothing for taste. Edible, but not special.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Hayley

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 11, 2009

A few modifications...I doubled the crab meat and skipped the cocktail sauce. Baked at 350 degrees for about 20 minutes and it was fantastic! The result is delicious little crab dip tarts. A huge hit at our house. Next time I may add in some spinach or chopped artichokes.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

SUNSHINE6420

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 20, 2009

They disappeared so fast!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Lori

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 12, 2008

Very delicious! Only used 1 package of cream cheese as suggested by others. My husband ended up making them, so he left out the hot sauce which would have been better. Next time I'll try to heat them for 15 minutes so the dip is more bubbly. BUT, I like them the way they came, with a little sauce on top...YUM!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

RHONDAM10

Cooking Level: Intermediate

Home Town: Windsor, Colorado, USA

Living In: La Salle, Colorado, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 20, 2008

Made these for a MMA party for several men and they gobbled these right up. Like others I made a few changes. I used an 8 oz. package of crab, reduced cream cheese to 1 1/2 packs of reduced fat, doubled the spices, and added a few dashes of hot sauce. It came out perfect and was more than enough to fill 30 shells. My hubby detests cream cheese,so was surprised he enjoyed these so much. He even saved some back for later. This recipe is definitely worth tinkering with as the combination of flavors is really good.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

JENIRAE

Cooking Level: Intermediate

Home Town: Ravenswood, West Virginia, USA

Living In: Moundsville, West Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 23, 2008

Very tasty. I only used a package and a half of Cream cheese, like others reviewers had suggested. I also added some old bay and a dollop of cocktail sauce to the mix. I would make these again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ERIKA417

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Barrington, New Jersey, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 4, 2008

This is a great appetizer! It's a great basic recipe to add and subtract from. Like the other reviewers, the original recipe calls for too much cream cheese. 1-8oz. package is enough. I leave out the dill weed and the parsley. Then I add more garlic, pepper, Jane's Mixed-Up salt or Sazon Completa (Complete Seasoning mft'd by Badia), and to add variety - bacon bits on top. I also pop them into the oven for about 5 minutes...makes it all come together.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Paperchef

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 20, 2008

Got lots of compliments from this dish but I did revise it. Used 1pkg cream cheese and also added paprika, cayenne, old bay, and louisiana hot sauce for a kick. Also mixed a dab of cocktail sauce in the mixture. Served them hot, baked in oven for few minutes or 45 seconds in microwave. They were gobbled up.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

JojoR

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 1, 2008

Absolutely loved these. They do not have a strong taste but that's a good thing.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

KRISTYLEE3

Cooking Level: Expert

Home Town: Bethlehem, Pennsylvania, USA

Living In: Hellertown, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 29, 2007

Made this for Christmas Eve and they didn't go as fast as I thought they would. Had a lot left over. They were too bland for my taste.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

vmarie

Cooking Level: Expert

Home Town: Kansas City, Kansas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 4, 2007

I used half the cream cheese. There aren't phyllo shells where I live, so instead I used nori - seaweed wrap which is used to roll sushi. I used the small ones designed for onigiri (rice balls). Just put a small spoonful on each sheet and rolled them up, then heated them for 5 minutes in the oven. Wonderful!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

reisender

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 6, 2007

I made a couple of changes to it. I used less cream cheese than was asked for. I also baked them for a few minutes. They were absolutely delicious. I set them out and they were gone in less than 20 minutes. I had to send my husband out to get more phyllo shells. I'm definitely planning on making these again. I didn't have a single complaint. Even my husband who does not eat seafood of any kind had some.

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

PURPLE975

Cooking Level: Intermediate

Home Town: Hoboken, New Jersey, USA

Living In: Hamilton, New Jersey, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 27, 2006

It was easy but that does not matter much when it ends up in the trash. It was terrible. Of 12 people served, one thought it was OK. You can not taste the crab, could have just used dill weed and cream cheese. would probably be good if it were done with more of a crab salad type filling. Will not do again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

novice

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 25, 2006

I used only 6 ounces of cream cheese (with 6 oz of crab meat) instead of the recomended 16 oz. I prefer a stronger crab flavor. In addition to the dill, parsley, and garlic, I added paprika, cayenne pepper, and black pepper (there is enough salt already in the canned crab). I tried wrapping the mixture in both phyllo paper to make a triangle (zig-zag pattern) and won ton wrappers. I served them with sweet and sour sauce for an oriental flavor.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

JARED999

Cooking Level: Expert

Home Town: Santa Monica, California, USA

Living In: Washington, D.C., USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 26, 2006

as is this recipe is not that great but if you try tsome of these changes it is excellent. I use 1 thing of cream cheese not 2 and I would also use instead the imitation crab meat as opposed to the meat in the can, it is a better taste and texture and I use more like 10 oz of it. add in 2 tsp of Old Bay seasoning and 1 tsp of hot pepper sauce and some finely minced red pepper. Pipe it out using a baggy with a cut corner onto cucumber slices to counteract the spiciness and you will have a great appetizer.

Was this review helpful? [ YES ]
9 users found this review helpful

Reviewer:

SWHIRL

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

Living In: Mount Sterling, Kentucky, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 9, 2006

This recipe as listed above is not wonderful. First, there is far too much cream cheese! Follow the advice of others, and use one package. Also warming these up a bit is probably a good idea. I made these for a party with friends and it seemed as though I stuffed phyllo with cream cheese. Next time I will read other people's reviews before making something unfamilar. I may try them again, but not as listed above.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Beth

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 3, 2006

I can only give this 4 stars since the recipe had to be "tweaked". I followed the advice of other posters...cutting back on the cream cheese AND warming these up in the oven. I was going to top it off with the cocktail sauce and then I forgot, but I made these for New Year's Eve and my guests LOVED them!! I will definitely make again. What a great appetizer! (next time I will remember the cocktail sauce!)

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

BABIDOLL02

Cooking Level: Expert

Home Town: El Paso, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 30, 2005

I really liked these. I followed everyone else and only used 1 package of cream cheese, but I did use a can of of shredded crab. I made them with phyllo pastries (so the sheets of the annoying dough). I cut the phyllo into squares, brush it lightly with melted butter, put a small amount in the middle, fold the four corners (almost as if you were making a pyramid) and squeeze just above the filling(the filling might break out the bottom, so try not to squeeze too close to the filling). I hope that isn't too confusing, I suggest playing with phyllo dough to find out what works for you, but make sure the dough you're not working on is covered with a damp cloth to prevent it from drying out (which happens very quickly).

Was this review helpful? [ YES ]
1 user found this review helpful