Reviewed: Dec. 26, 2011

Not bad, took the idea of adding the cajun seasoning which helped both the white sauce and stuffing. Kind of tasted like a crab cake stuffed inside a chicken breast.

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Reviewer:

Carrie

Reviewed: Dec. 20, 2011

We enjoyed these, but felt the white cream sauce was really lacking in flavor. The stuffing was fantastic!! I used Old Bay, as others suggested to give it more of a crab cake flavor, also. I'll give this recipe another try, using clam broth as another suggested.

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Reviewer:

breggae

Cooking Level: Intermediate

Living In: Chardon, Ohio, USA

Reviewed: Sep. 10, 2011

I did not care for this recipe.

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Reviewer:

Kristi

Cooking Level: Expert

Home Town: Madison, Tennessee, USA

Living In: Hendersonville, Tennessee, USA

Reviewed: Aug. 9, 2011

Wonderful! I made more of the white sauce, but WONDERFUL!

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Reviewer:

Tonya

Cooking Level: Intermediate

Home Town: Alanson, Michigan, USA

Living In: Pellston, Michigan, USA

Reviewed: Jun. 22, 2011

If I could give more than 5 stars, I would! This tasted heavenly. I made only one chanage, that of fresh mushrooms. Everything else was done according to the recipe. There are few dishes that I really enjoy after doing all the cooking but this one was a delight to my taste buds. I had homemade coleslaw on the side and made pineapple sour cream pie for dessert. My guests were very appreciative of my efforts. Kudos to my friends at Allrecipes.

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Reviewer:

tricia0022

Cooking Level: Expert

Home Town: Victoria, British Columbia, Canada

Living In: Vernon, British Columbia, Canada

Reviewed: Jun. 17, 2011

Love the recipes. I was wondering about those toothpicks but that held the inside ingredients together once cooked. I was thinking I just had to slice and add crab meat until I saw all those ingredients to mix together and sauce. I had to double my sauce because i had two cans of crab meat. I will be using one can next time. My son was like mom we never had this before and he hate two of them. Thanks for delicious recipe.

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Reviewer:

Chocolatecreamy

Reviewed: Jun. 9, 2011

I was really surprised at how good this was! It does taste like a crab cake stuffed chicken breast. Chicken was juicy but a little bland, maybe marinate before? or poke holes in so sauce can run through? Either way I highly recommend!

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Reviewer:

southern_rn

Cooking Level: Beginning

Home Town: Crossett, Arkansas, USA

Living In: Little Rock, Arkansas, USA

Reviewed: Jun. 8, 2011

This was just fantastic! Had a crab picking and used the leftover crab meat,just used montery cheese instead, The whole family loved it!!!!!

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Reviewer:

keith

Reviewed: May 18, 2011

This was fabulous! Didn't have bread crumbs so substituted about a cup of cooked couscous....yummy yummy!!

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Reviewer:

D&D'S MOM

Reviewed: May 9, 2011

This recipe is awesome! The crab mixture was wonderful (I did use fresh mushrooms and fresh crab instead of canned) and the sauce was great - make sure you boil it so it starts to thicken or use half and half, instead of milk if you like a thicker sauce. I had halibut on hand so I used that instead of chicken but I'm sure it would have turned out the same (great). I will be making it again, probably it try with chicken or even with salmon! Two thumbs UP!!

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