Reviewed: Apr. 9, 2013

Do you like crab? You will love it. Great recipe- I made it exactly as it's written. You could substitute other sauces for the alfredo and it would be excellent too. For as easy as it is, people will think you spent all day in the kitchen.

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Reviewer:

aavery9

Reviewed: Feb. 21, 2013

This was very easy to make.....however, if like me you want to taste crab in every bite....please increase the crab amount. When I made this dish as the recipe requested, I only tasted a hint of crab. My second batch turned out better than the first by these simple additions...I used 3/4 amount of the ricotta cheese and I bought 1 pound of real crab legs in addition to the can lump crab......way, way, better!!!.

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Reviewer:

Mrs. Jessica

Cooking Level: Intermediate

Home Town: Anna's Retreat, Saint Thomas, U. S. Virgin Islands

Living In: Ontario, California, USA

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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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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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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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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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

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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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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