Reviewed: Mar. 21, 2009

Definately a hit at my table! I wish I would have found a better quality "lump" crab meat. I added old bay, for that MD crab taste & also sprinkled some shredded Cheddar cheese ontop the last 5 minutes for an extra cheesy topping. EXCELLENT recipe, but dont burn your hands on the hot tater skins! :)

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Reviewer:

Fiveoprincess

Cooking Level: Expert

Home Town: Rockville, Maryland, USA

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Reviewed: Nov. 20, 2007

I think that the recipe was a little rich and bland (though I used white onions because I don't like green onions or chives). I think that this could have been remedied by using less butter and extra sharp cheddar (I used mild). The taste reminded me a bit of clam chowder which I love.

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Reviewer:

KMP

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Reviewed: Nov. 13, 2007

I found the recipe a little bland as it is, so I added a little cajun seasoning and some minced garlic. I also used fresh crabmeat because it is very available and affordable here. Turned out great!

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