Reviewed: Sep. 28, 2009

Very rich! I used pepperidge farms pastry sheets cut into squares per another reviewer's suggestion. Will try pillsbury crescent rolls next time to compare.

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Margaret

Cooking Level: Intermediate

Home Town: Corvallis, Oregon, USA

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Reviewed: Sep. 7, 2009

The crab mix is fantastic. Melty & smooth with a wonderful crab flavor. There is just enough curry to make it interesting. I also used the puff pastry and they were awesome. This recipe really needs the flakyness from the puff rather than the biscuit. Fresh crab is essential. I love imitation crab sticks, but this recipe is so good you really should splurge and get real crab.

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Ryan

Cooking Level: Expert

Home Town: Massillon, Ohio, USA

Living In: Chicago, Illinois, USA

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Reviewed: Jun. 19, 2009

These were very nice. I made them using puff pastry instead of the biscuits. Friends over for dinner really liked them. Thanks for posting the recipe

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pelicangal

Cooking Level: Expert

Living In: Brookings, Oregon, USA

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Reviewed: Apr. 27, 2009

I've made these several times and they always get gobbled up quickly. The only changes I made was to use garlic powder instead of curry powder. I sprinkle the tops with Old Bay seasoning before baking. I sometimes add a peeled raw shrimp to the top of each canape, then sprinkle with Old Bay and bake. Delicious!

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MELANIE M.

Cooking Level: Expert

Living In: Baltimore, Maryland, USA

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Reviewed: Jun. 28, 2008

The crab part is delicious (I used the garlic powder and Old Bay suggested in other reviews). My problem was with the shell. I meant to purchase puff pastry, but the store was out, so I chose filo dough instead---big mistake! Added at least 45 mins to my prep time. UGH. But will try again with easier bread. Thanks for the recipe!

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beth112399

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Princeton, Massachusetts, USA

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Reviewed: Jun. 14, 2008

I made these for a party when looking for a fast and easy recipe using imitation crab meat. They got rave reviews although I found them somewhat bland. I used the flaky layer biscuit dough rather than puff pastry or crescent roll dough, and they went together fast. If I make them again, I might try seasoning generously with Old Bay and/or pepper before baking.

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Kristen

Cooking Level: Expert

Home Town: Norristown, Pennsylvania, USA

Living In: Baltimore, Maryland, USA

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Reviewed: Dec. 22, 2007

Wilma, this is ALWAYS a hit when i make it. I do use buttermilk biscuits that i peel into 3. It's a very tasty recipe and appears a lot fancier than it is! Thank you very much for sharing!

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SANDRINEQ

Cooking Level: Intermediate

Home Town: Antibes, Provence-Alpes-Côte D'azur, France

Living In: Phoenix, Arizona, USA

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Reviewed: Jan. 21, 2007

Made for club group and they were really liked by all.

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BarbaraG

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Reviewed: Jan. 1, 2007

Made these for my New Year's Eve party. I wasn't clear on what the "refrigerated dinner roll dough" was. I assumed it was the Pillsbury Flaky Roll dough so that's what I used, by splitting each roll in half. They were a tad larger than I was expecting, but they tasted lovely, and I'll make them again, for sure.

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Margaret

Cooking Level: Intermediate

Living In: St. John's, Newfoundland, Canada

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Reviewed: Oct. 10, 2006

I substituted half the mayo with sour cream, plus a little more cheese than the recipe called for and put them on frozen puff pastry squares. Quite tasty and a nice presentation with the puff pastry.

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MASSIVEMO1

Cooking Level: Intermediate

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Reviewed: Aug. 6, 2006

Did not like. I think the cury gave it an off taste.

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QUASINAUGHT

Cooking Level: Intermediate

Home Town: Bolingbrook, Illinois, USA

Living In: Sunnyvale, California, USA

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Reviewed: Jul. 19, 2006

Nice recipe. I left out the curry and used garlic instead. I also replaced the Swiss with Monteray Jack. :)

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Chelsey Wolnowski

Cooking Level: Expert

Living In: Queen Charlotte, British Columbia, Canada

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Reviewed: Jul. 17, 2006

Great appy Wilma! Not fond of imitation crab meat so I used a premium canned crab and added more seasonings. Instead of the biscuits, I put the mixture into mini phyllo cups. I made twenty four and in a matter of minutes, they had all disappeared. Wonderful and thank you so much!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: May 14, 2006

These are great! I used wiener wrap dough and cut each piece of dough into three pieces. I add more curry and have used Montery Jack cheese and they are still amazing!

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Jules

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Reviewed: Apr. 26, 2006

My mom handed this recipe down to me and I first remember helping her make it when I was 6 and I have been making it off and on ever since. I put the mixture on melba toast squares and place it under the broiler. Sprinkled with paprika on top, this is always a hit with guests, especially at Christmas parties.

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Butterfly Flutterby

Cooking Level: Expert

Home Town: Kingsport, Tennessee, USA

Living In: Maryville, Tennessee, USA

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Reviewed: Apr. 13, 2006

Everyone at my dinner party loved them.

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MONIQUE9701

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Reviewed: Mar. 20, 2006

I made these for friends who came to dinner, and they were a huge hit! I did not have green onions, so I put in finely diced onions and green peppers. I also used garlic salt instead of regular salt. They were so tasty, and very easy to make! I will definitely be making them again!

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FREE2SING

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Reviewed: Jan. 1, 2005

These are the most delicious crab canapes I've ever had! I substituted thinly sliced baguette bread for the biscuits, and it was perfect. I also used sour cream instead of mayonaise, and added a few capers and a sprinkle of cheddar cheese on top of each canape. They were a huge hit at our New Year's Eve party.

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LINDAWW

Cooking Level: Expert

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Reviewed: Dec. 4, 2004

This recipe was great. I added fresh cilantro, thai basil, and red pepper for an extra kick. I substituted lemon juice with fresh lime juice, and I added a little olive oil and substituted 3/4 of the mayonnaise with fat free sour cream. I also substituted swiss cheese with reduced fat (part skim) mozzarella and omitted the salt.

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FSUGABRIELLE

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Reviewed: Oct. 5, 2004

I made these for a large party using real crab, light mayo, and 2 different doughs/shells. I could not get the purchased refrigerator dough to separate or to look good. However, I also purchased mini-phyllo cups and baked these with the filling. They tasted delicious, and every one was eaten.4 stars for the refrigerator dough; 5 stars for the phyllo cups.

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DADDYSSNUGGLYGIRL

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