Reviewed: May 10, 2008

My mom and I did not care for this recipe. It had no taste and was very plain. We didn't even eat it.

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amethystshells

Cooking Level: Expert

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Reviewed: Apr. 24, 2008

Absolutely wonderful dish!! I followed the recipe exactly but used fresh crab instead of canned. I almost used the Alfredo sauce as it was, but very glad I adjusted it as the recipe asked. Highly recommend with a green salad and fresh bread. Thank you to the cook who submitted it!

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debbie f. from sunny Calif

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Reviewed: Apr. 13, 2008

I really liked this recipe. I added a cup of mozz. cheese, and used fresh crab the second time. much better

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steele77

Cooking Level: Intermediate

Living In: North Branch, Minnesota, USA

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Reviewed: Mar. 23, 2008

Excellent dish! I actually skimped & used imitation crabmeat (I know..). But it was still absolutely delicious! Pair it with a crisp chardonnay spritzer and you have a go!

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lola b.

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Reviewed: Jan. 22, 2008

I went middle of the road on this one because the crab stuffing was excellent, but the alfredo sauce with it was waaaay too rich to go with it (my little one even gagged as he ate it, but said it was good). I would suggest making the shells with maybe a lighter garlic sauce instead. Or even a vodka sauce.

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FOODWIZ

Cooking Level: Expert

Home Town: Corpus Christi, Texas, USA

Living In: Janesville, Wisconsin, USA

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Reviewed: Jan. 18, 2008

This is deliciously rich! My boyfriend proclaimed this as 'awesome' promptly after finishing his plate, so it's well deserving of 5 stars. Especially since he doesn't consider himself a big crab fan. I did use 8oz of surimi in place of the crabmeat. I omitted the onion, basil & marjoram, and upped the parsley. I made 'Alfredo Sauce' from this site and it went very well with this dish. Just one question... where does the sugar go? It's not in the instructions... I skipped it and it didn't seem like anything was lacking any sweetness, so I'm not sure what the purpose of it is. Very good, thank you!!!

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CookinBug aka JL86

Home Town: Ithaca, Michigan, USA

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Reviewed: Jan. 15, 2008

Very Good - we actually used fresh crab legs left over from dinner the night before (every Sunday is Steak night). I changed the spices in the sauce to white pepper, lemon pepper, and a little cayenne (we like it spicy).

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Mark & Mimi's Table

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

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Reviewed: Dec. 25, 2007

I made a few modifications on this one, but I believe the result was truly a restaurant-quality dish. 1) Use jumbo shells instead of manicotti - easier to stuff. 2) For the filling: use one 15oz tub of part-skim ricotta, 8oz of good quality jumbo lump crabmeat (expensive but well worth it), one egg (important for texture), 1/2 cup parmesan cheese, 1/2 cup shredded mozzarella, 2 tbsp dried parsley, 1 tsp dried basil. Season with salt and pepper to taste. 3) For the sauce, use two 10oz tubs of Buitoni alfredo (found in the refridgerated case) - simmer the sauce on the stove with 1/2 cup dry white wine and season with pepper. Follow baking directions as written, but sprinkle with mozzarella cheese 5 min before removing from the oven. This is a dish I would be proud to serve to company!

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VHAFT99

Cooking Level: Expert

Living In: Elburn, Illinois, USA

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Reviewed: Dec. 24, 2007

What a unique way to do manicotti! My kids liked this dish and my hubby raved, too. I didn't have any fresh crab on hand, but had a fish filet leftover that had a crab stuffing in it and so I chopped that up and used it with the filling. Also, didn't have big shells or manicotti noodles so layered it like a lasagna. Was great tasting! I'll make this again.

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SHERRIBERRI519

Cooking Level: Expert

Home Town: Romeo, Michigan, USA

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Reviewed: Nov. 28, 2007

Tried this once, exactly as writen, was good, but was missing some stuff. Next time I tried it, I doubled the sauce so it completely covered the pasta - used jumbo shells instead. The more sauce kept the shells from getting dry while baking. Also added some sherry to the sauce and some more spices to crab/cheese mix: more basil, little oregano, anything to taste. Turned out very good! I used Phillips brand claw crab meat, no shell pieces in it! Very tasty!

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KAYLENNOGARD

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

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Reviewed: Sep. 27, 2007

This is a good recipe, but it won't fill 8 manicotti shells even when doubled. This is also very time consuming. I used the alfredo sauce form this web site called- Alfredo Sauce. I also omitted all the herbs for the sauce, as it was good enough the way it was.

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KO

Cooking Level: Expert

Living In: Holladay, Utah, USA

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Reviewed: Aug. 26, 2007

My boyfriend and I thought this was absolutely delicious and very filling! I followed some of the advice from the reviewers and used jumbo shells instead and made some extra sauce. I also added some mozzarela in with the ricotta along with some frozen chopped spinach and chopped red bell peppers and it was delicious! Fresh garlic is a good idea too! I highly recommend this recipe.

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Pinky

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Reviewed: Jul. 14, 2007

It was a really great dish and very fun!! I unfortunately didn't have manicotti shells so I just used manicotti!! It turned out great and after I followed this recipe I started to get creative... like replacing ricotta chz with mozzarella and a little mayo!! My boyfriend is a big garlic lover so I even mash in some fresh garlic ;) It's a great dish if you have some time on a lazy Sunday! Thanks for sharing :)

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Gina-Bo-Bina

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Reviewed: Jun. 9, 2007

This was very good. I would only use real crab in this recipe. Did need a little more sauce. Will make this again.

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jennifer

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Reviewed: May 16, 2007

This was awesome! My husband thought we were at Olive Garden. I followed the recipe almost exactly adding more crab than called for as I love crab, and I made my own alfredo sause. This will be on my next dinner party menu.

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LaVon

Cooking Level: Expert

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Reviewed: Mar. 30, 2007

loved this recipe. I got a lot of compliments when I made this. I used fresh basil and thyme, instead of the dry kind. The only thing that was suggested from my guests was to use more sauce. Other than that it was a HIT!

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LT

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Reviewed: Feb. 23, 2007

This was a fun recipe to make! I used 1 live cooked crab (took awhile to shell, but worth it). I replaced the garlic powder with 1 clove of minced garlic, and omitted the basil and marjoram. It was really rich, but really good.

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JCHILD

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Reviewed: Feb. 19, 2007

I made this for my parents for their 30th anniversary meal (along with seafood stuffed avacados & crusty french bread, both from allrecipes). It was a hit! The only change I made was sprinkling mozzerela cheese on top for the last 5 minutes of baking.

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Amber

Cooking Level: Intermediate

Living In: Bryant, Arkansas, USA

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Reviewed: Dec. 26, 2006

No problems or complaints with recipe

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ChefNan

Cooking Level: Expert

Home Town: Cincinnati, Ohio, USA

Living In: Lake Waynoka, Ohio, USA

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Reviewed: Dec. 15, 2006

Absolutely delicious ! The only things I did differently were to make my own Alfredo Sauce (using Easy Alfredo Sauce 1 from Allrecipes), and I added about four sliced white mushrooms to the sauce. Eight minutes of boiling the manicotti shells is probably enough; much longer and they're more at risk of ripping as you're trying to stuff them. A tsp of sugar is listed as an ingredient, but not mentioned in the directions: add it to the chicken broth.

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