Reviewed: Mar. 5, 2011

This was an excellent dish that was easy and fast to preapre and was full of flavor. We felt like we were at a fine Italian restaurant. I will definately be making this again! Thank you.

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4 users found this review helpful

Reviewer:

BadLittleChef

Cooking Level: Beginning

Home Town: Honolulu, Hawaii, USA

Living In: Campbellville, Ontario, Canada

Reviewed: Jan. 31, 2011

Great recipe, delicious!! Only thing I'd change is ADD MORE CRAB......wonderful tasty and just plain GOOD!

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1 user found this review helpful

Reviewer:

sillytia2

Reviewed: Nov. 1, 2010

I made this recipe yesterday and it was quite yummy! I did make a few changes but nothing too drastic. I made my own alfredo sauce {1 package cream cheese, 1 stick margarine, 2/3 cup milk, 1 cup parmesan cheese} I added all the seasonings to it plus some extra garlic powder because it didn't have much taste. I added some milk to the stuffing mix because it was a little too dry for my liking. I also used the shells instead of manicotti noodles but needed an extra set of hands to stuff them. I put all the "stuffing" into a baggie and cut the corner off to make it easier. I have a big family so I pretty much doubled everything but could have made more sauce to cover it. Then added some shredded Parmesan cheese to the top of it and poured some of the chicken broth into the bottom of the pan around the noodles before cooking. The family loved it and went back for seconds and thirds. It is a very rich dish but yummy! I will definately make this again. Thanks for the recipe!

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8 users found this review helpful

Reviewer:

carlalivvix

Cooking Level: Intermediate

Reviewed: Sep. 13, 2010

The first time I have used fresh crabmeat and I am sold!! I had a dinner party where one of the guests was a vegetarian. So, instead of using chicken broth, I used vegetable broth. Everyone cleaned their plate. I doubled the shells, cheese & crab, but not the sauce. It makes plenty. YUM-O!

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3 users found this review helpful

Reviewer:

Cindy-Lou-Hou

Cooking Level: Intermediate

Home Town: Birmingham, Alabama, USA

Reviewed: Aug. 10, 2010

Truly delicious but extremely rich! Haven't had the opportunity to experiment yet, but I would like to try some substitutions and/or adjustments in ingredients to make this recipe just a bit more subtle. Using the recipe as is, i would suggest as a tapas. Great recipe!

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Reviewer:

Le12ahw

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Boyertown, Pennsylvania, USA

Living In: Havre De Grace, Maryland, USA

Reviewed: Jul. 6, 2010

delicous and an easy make

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3 users found this review helpful

Reviewer:

cayennepepper

Reviewed: Jun. 6, 2010

I love this receipe! My spouse has heart issues so fat free ricotta cheese, and omit the chicken broth. I add two cloves of garlic and fat reduced four cheese blend cheese to the crab mix without the thyme, but add black pepper instead. I use Catelli cannelloni express shells that you don't have to pre-boil and stuffing them is super easy and they bake to perfection. Add a little of the Alfredo sauce to the pan and then add the stuffed shells cover and bake. For the last ten minutes I add the rest of the four cheese blend with one large diced tomato. Wow!

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Reviewer:

connie

Reviewed: May 18, 2010

This dish had way too much going on and the flavor was not all the great. I will not be making this again.

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3 users found this review helpful

Reviewer:

Destinee21

Cooking Level: Intermediate

Reviewed: May 3, 2010

Pretty good, but make sure you use the lump crabmeat, or it can have a gritty texture.

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5 users found this review helpful

Reviewer:

paula

Reviewed: Apr. 21, 2010

Very good. Its important to spend the extra money on good crab meat and I think it needed some lemon juice on top to balance everything out but very good.

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4 users found this review helpful