Reviewed: May 2, 2010

I make this recipe on a regular basis and love it. I keep the seasoning as they are, however I will do one thing. When I mix the first 9 ingredients in a bowl I will leave that bowl in the fridge overnight. This seems to allow the flavors to 'marinate' amongst themselves so the spice is no longer overwhelming. This seems to help a lot for us. My hubby and I almost enjoy these more as leftovers than the first day since a little sitting time does wonders for them!

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Reviewer:

SCOTTISHDUFFY

Cooking Level: Expert

Home Town: Palm Beach, Florida, USA

Living In: Miami, Florida, USA

Reviewed: Oct. 25, 2009

I was disappointed in this recipe. It tasted "low fat". I like the idea, so next time I will add some mozzarella cheese and also try alfredo sauce instead of tomato.

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3 users found this review helpful

Reviewer:

MN Nice

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Cooking Level: Intermediate

Home Town: Biwabik, Minnesota, USA

Living In: Virginia, Minnesota, USA

Reviewed: May 29, 2009

We liked this quite a bit! I did take out the "italian spice" because it seemed redundant, and I chopped the crab flakes down much smaller. I eat pretty healthy through the week, so the red sauce was appropriate and delicious, but some time I'd like to try this with a white sauce because it would probably taste even better!

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Reviewer:

aachrisman

Reviewed: May 7, 2008

Ugh making this had to be my biggest kitchen mistake. My husband surprised us with lots of fresh Lobster and crab legs and I thought this would be a good way to use the leftovers. WAY WAY WAY to many seasonings. If you decide to make it cut the italian seasonings out altogether as that's basically what the rest of the seasonings are. and 1/4 c mix if you want to make 12 noodles. I used 1/3 and made 8. The roll up lasagna idea is great but the recipe leaves alot to be desired, and really needs to be reworked.

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28 users found this review helpful

Reviewer:

Muffin Mom N Garlic Girl

Cooking Level: Expert

Home Town: Palmerton, Pennsylvania, USA

Living In: Melbourne, Florida, USA

Reviewed: Mar. 13, 2008

My fiance and I enjoyed this as is. However, to give it five stars I think I would need to use real crabmeat, less of the italian flavoring, and add "old bay" or spicy seasonings.

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8 users found this review helpful

Reviewer:

Erin

Cooking Level: Intermediate

Home Town: Chalfont, Pennsylvania, USA

Living In: Blue Bell, Pennsylvania, USA

Reviewed: Sep. 18, 2007

I used real crab meat, whole wheat lasagna noodles, and a no sugar added pasta sauce instead of tomato sauce. I also substituted fat free riccota for the parm (just what I had on hand). I didn't roll these up, I just made it as a lasagna (less work). Quick and easy, served w/ steamed asparagus. Nice dinner!

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8 users found this review helpful

Reviewer:

DawnT77

Cooking Level: Expert

Living In: Spring, Texas, USA

Reviewed: Jul. 2, 2007

Delicious! Even my granddaughter loved them. Thank you.

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3 users found this review helpful

Reviewer:

MADRAY7

Cooking Level: Expert

Home Town: Lockport, New York, USA

Living In: Jacksonville, Florida, USA

Reviewed: Feb. 26, 2007

This was a delicious recipe that my whole family enjoyed!! Not only were these good but they were low calorie too!! Matter of fact they were low fat and healthy!! The only thing i would do differently next time would be to use less italian seasoning because i felt like it was a little overpowering and it took over the taste of the crab! Other than that... DELICIOUS!!

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15 users found this review helpful