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The reviewer gave this recipe 5 stars. This recipe averages a 4.19 star rating.
Reviewed: Mar. 19, 2008
I can't have shellfish and so made this with artificial crab. It's a very good and very easy dish. I did increase the Old Bay to 1 tsp and would, next time, increase the mayo for a creamier texture.
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1 user found this review helpful

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Lukiedog
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The reviewer gave this recipe 2 stars. This recipe averages a 4.19 star rating.
Reviewed: Aug. 21, 2007
Not like imperial crab to me. This was more like a crab cake pie, but overly salty, spicy and to dry. Not one I'll make again. Sorry.
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1 user found this review helpful

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chibiharuka
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The reviewer gave this recipe 5 stars. This recipe averages a 4.19 star rating.
Reviewed: Jul. 6, 2007
My husband made this for dinner tonight. It was AWESOME!! The only thing he changed was instead of using bread crumbs, he used Ritz crackers for a richer crust on the bottom and he used clawmeat because it was on sale. Definitely a make again!!
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5 users found this review helpful

Reviewer:

Tiffany C.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.19 star rating.
Reviewed: May 29, 2007
Very Good. Excellent topper on seafood. I cooked up some rockfish and put the crab on top then baked it in the oven. Excellent
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0 users found this review helpful

Reviewer:

ESchafer
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The reviewer gave this recipe 2 stars. This recipe averages a 4.19 star rating.
Reviewed: Oct. 29, 2006
Except for scaling back a bit on the cayenne, I followed this recipe exactly. I found it way too salty. I also thought it was too dry. I served it with rice and had hoped for more of a sauce. Instead it just seemed like the inside of an over-salted crabcake.
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1 user found this review helpful

Reviewer:

KAREN10117
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The reviewer gave this recipe 5 stars. This recipe averages a 4.19 star rating.
Reviewed: Apr. 18, 2006
Wow!! I used back fin meat. This was awesome!! We really liked the spicy kick, it was just right not too hot. Oh..and we really like the consistancy, not overly wet, just super moist. This is Easy! I will make this for company. next time.
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2 users found this review helpful

Reviewer:

ABBYJOE
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The reviewer gave this recipe 5 stars. This recipe averages a 4.19 star rating.
Reviewed: Mar. 5, 2006
I used DJTRAINS suggestion about topping chicken breasts (I dredged mine in flour seasoned with Old Bay and pan fried until almost done as I was also trying another crab topped chicken recipe that called for that preparation) with the crab mixture and baked them in individual casseroles. The spice heat was perfect for us and the taste was delish!
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1 user found this review helpful

Reviewer:

DianeF
Cooking Level: Expert
Living In: Long Island, New York, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.19 star rating.
Reviewed: Aug. 30, 2005
This is one great recipe - pan grilled some boneless chicken breast and then topped it off with the crab imperial in individual dishes before baking. Not too spicey for my group. Great dish.
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2 users found this review helpful

Reviewer:

DJTRAINS
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The reviewer gave this recipe 5 stars. This recipe averages a 4.19 star rating.
Reviewed: Jun. 24, 2005
god, i love my crab imperial. people in the UK just don't get crab like us folk from the mid-atlantic coast of the U.S. thankfully, i can still get good white crabmeat here, although it's very pricey. so worth it tho. we ate this guiltlessly while doing the low carb thing.
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2 users found this review helpful

Reviewer:

devilsdancefloor
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Cooking Level: Expert
Home Town: Wilmington, Delaware, USA
Living In: Brighton, Sussex, England, U.K.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.19 star rating.
Reviewed: May 3, 2005
Very tasty and very easy. I didn't put in the cayenne pepper, and it turned out great and was not too spicy.
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1 user found this review helpful

Reviewer:

SBURKINS
Cooking Level: Intermediate
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The reviewer gave this recipe 5 stars. This recipe averages a 4.19 star rating.
Reviewed: May 7, 2004
This was really great...I actually put it atop filet mignon. Just be careful not to overdo the cayenne pepper. It gives it some kick. Thanks for this recipe!!!
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Reviewer:

Amy
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The reviewer gave this recipe 5 stars. This recipe averages a 4.19 star rating.
Reviewed: Aug. 22, 2003
DEEEEE-licious! Easy and quick to make. I portioned this into four 6-oz ramekins instead of the pie tin, and it was great. This is very spicy, so I think I will cut the cayenne in half next time. Definitely a keeper!
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2 users found this review helpful

Reviewer:

JDRABIK
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The reviewer gave this recipe 2 stars. This recipe averages a 4.19 star rating.
Reviewed: Jun. 23, 2003
This is NOT Crab Imperial! However, it is excellent "croutons" for a Crab Louie salad!
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1 user found this review helpful

Reviewer:

Luvs2Cook!
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Cooking Level: Expert
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The reviewer gave this recipe 3 stars. This recipe averages a 4.19 star rating.
Reviewed: Jan. 18, 2003
quite tasty, I found it easier to prepair in four custard cups. The breadcrumbs could go.
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4 users found this review helpful

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USINWA
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The reviewer gave this recipe 4 stars. This recipe averages a 4.19 star rating.
Reviewed: Jan. 18, 2003
This recipe made a very nice crab imperial, with quite a "spice" wallop. Those who prefer less spice should throttle back on the peppers and perhaps the mustard pwd. ---- I varied the recipe by skipping the old bay (didn't have any) and substituting fresh chopped parsley. I also substituted crushed low carb wasa bread for the bread crumbs.I added a crisscrosss of grated cheese on top. Overall a very good recipe , quick and easy! and my 15 yr. old ate it!
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7 users found this review helpful

Reviewer:

CLEMCLONE
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