Reviewed: Feb. 6, 2012

Great. Used real crab, 10 ounces and mainly swiss cheese, organic wheat bread crumbs(not soft) because that's what I had on hand. No green onion, added dried chives. Added an extra egg. Delicious.

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1 user found this review helpful

Reviewer:

Susan

Reviewed: Jul. 4, 2011

wonderful recipe. Everyone loved it

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1 user found this review helpful

Reviewer:

foxy1

Reviewed: Dec. 21, 2010

Didn't have half and half so I used Greek Yogurt instead, also had to double cheddar because I didn't have swiss...turned out great. Btw, you either want to use fresh real crab or refrigerated imitation crabmeat....canned crab just doesn't work well for this.

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9 users found this review helpful

Reviewer:

Whitney

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Cooking Level: Intermediate

Home Town: Oklahoma City, Oklahoma, USA

Living In: Garland, Texas, USA

Reviewed: Jul. 18, 2010

a couple of changes for my family's tastes: replaced crab with crawfish, omitted the red pepper, replaed the salt and pepper with Tony Chachere's, added an additional cup of swiss cheese

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3 users found this review helpful

Reviewer:

Tx_Ranch_Diva

Reviewed: Jun. 23, 2010

This is such a tasty and easy recipe. It turns out very pretty looking as well. I halved the recipe because I am the only one who eats crab. I used canned crab meat and found that I should put in two 6 oz cans even with the recipe halved next time. It also took 40 to 45 mins in the oven.

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3 users found this review helpful

Reviewer:

KEVAMMI

Reviewed: Jan. 5, 2010

Delicious. Due to some guests dietary restrictions, left out the red pepper and onion. Still very good and plenty of crab. Next time will at least use some onion, because it did seem to need something. Definitely will make again.

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2 users found this review helpful

Reviewer:

LAURAT001

Cooking Level: Intermediate

Reviewed: Oct. 12, 2009

made this yesterday for brunch...we really liked it and i will make it again...followed the recipe as it was but i sprinkled a wee bit of garlic powder on and used kraft four cheese italian blend only becoz i was too lazy to grate the other cheeses...but it was yummy...thanks for the recipe

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5 users found this review helpful

Reviewer:

smitty

Cooking Level: Intermediate

Home Town: Moose Jaw, Saskatchewan, Canada

Reviewed: Oct. 8, 2009

Made this last minute for a breakfast brunch with what I had on hand--no red pepper or green onions, but it was great. Used whole milk in place of half and half.

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3 users found this review helpful

Reviewer:

mom22N's

Cooking Level: Intermediate

Home Town: Mifflintown, Pennsylvania, USA

Living In: Williamsport, Maryland, USA

Reviewed: Aug. 1, 2009

I will definitly do this again- it was so big I cut it up - froze it and got 5 nights of dinner out of it! And it was so yummy and light!

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8 users found this review helpful

Reviewer:

Sheila McDonough

Cooking Level: Beginning

Home Town: Hanover, Massachusetts, USA

Reviewed: Aug. 24, 2008

This recipe was a winner. I served it for brunch today, and had to make copies for our friends. I forgot to add the half and half of all things, but they raved about it anyhow. I used lump crab instead of imitation. I will bake it again using the half and half. I thought it was kind of dry, but couldn't figure out why until I saw the half and half in the refrigerator after our friends left (at least, there were fewer calories).

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12 users found this review helpful