Reviewed: Dec. 1, 2006

My family thought this was pretty good. It was definitely something new to our menu. We enjoyed the unique flavor! This is not something we would eat all the time, but it is great when you're looking for something a little bit different.

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Reviewer:

Jens

Cooking Level: Intermediate

Home Town: Rio Rancho, New Mexico, USA

Living In: Portland, Oregon, USA

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Reviewed: Jun. 28, 2006

I used 15 oz. fat-free ricotta and 8 oz. surimi. I added some dillweed to the ricotta mixture and sprinkled mozzarella over the alfredo sauce. I only added garlic powder and 3/4 cup of chicken broth to the alfredo sauce. Thought this was real good and rich. I'm sure we'll make it again but probably use jumbo shells instead of manicotti since they're a little easier to stuff.

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Reviewer:

cookntaste

Cooking Level: Expert

Living In: East Greenville, Pennsylvania, USA

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Reviewed: Jun. 12, 2006

I thought this recipe was great! The best part was the alfredo sauce with the chicken broth, marjoram, thyme, and garlic powder--it had the best flavor!! I served it with salad and garlic bread and it was a perfect meal.

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Reviewer:

Erin

Cooking Level: Intermediate

Living In: Starksboro, Vermont, USA

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Reviewed: Mar. 13, 2006

I made this using shells and stuffed them with the cheese and crab mixture. I added about 1 cup of the broth and accented the onion and garlic and parsley omitting the other spices. Added mozzerella cheese as well. LOVED IT!

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3 users found this review helpful