Reviewed: Mar. 25, 2011

As is not that good. However, Great with modifications, less egg, less mayo, dijon mustard instead of ground. Added 2-3 ounces of cream cheese for richness. Used 20% crabmeat from seafood counter. Made tartlets from sheets of Phyllo dough. Garnished with individual small shrimp and dill. Wonderful!!

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Reviewer:

relei7

Reviewed: Nov. 27, 2010

So easy and so tasty. I made them exactly as written and they were perfect.

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Reviewer:

newcook

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Cooking Level: Beginning

Home Town: Beverly, Massachusetts, USA

Living In: Barrington, Rhode Island, USA

Reviewed: Nov. 22, 2010

my husband and I loved these

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Reviewer:

usmckett

Reviewed: Oct. 17, 2010

I agree that it seemed to eggy. But, I will make again, with a bit of a change: use egg substitute to be able to cut back on a bit, and spice it up a bit with jalapenos. Maybe a little more cheese, also. All in all, went over pretty well, just needs a bit more pizazz.

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Reviewer:

BarbieVA

Reviewed: Apr. 25, 2010

No wow factor, tried a dab of cocktail sauce, was not the answer. I'm thinking horseradish may help, not sure. Won't make again as is. Tried this recipe again after being very disappointed the first time around, this time listening to other reviewers. Doubled the pepper to 1/4 teaspoon, added 1 teaspoon of Old Bay seasoning, and 1 clove of minced fresh garlic. What a difference, the original was very blah, this was excellent. Next time I will add 1 more clove of garlic, and back down the Old Bay to 3/4 teaspoon, it was just a bit overpowering. What prompted me to try this again was finding at my seafood store a package of Alaskan King crab, 7oz. and not chunk but frozen block of particles. It was perfect for this recipe.

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Reviewer:

Rich

Reviewed: Apr. 15, 2010

So I used a little less mayo, (maybe 1/4 cup) and accidentally forgot the egg. They were still great. The shells were so itty bitty, I found it easier to mix the cheese in with everything else than bother with layering. My baking time was also way less, as the instructions on the phyllo shell box called for half the amount as the recipe. I just kept a close eye and pulled it out once everything seemed melted and set. My toddler son loved them and said they were like crab legs but without the mess.

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Reviewer:

JENIRAE

Cooking Level: Intermediate

Home Town: Ravenswood, West Virginia, USA

Living In: Moundsville, West Virginia, USA

Reviewed: Feb. 17, 2010

nobody really enjoyed these

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Reviewer:

tam1974

Reviewed: Dec. 26, 2009

These were devoured at my Christmas Eve celebration! Gone in about five minutes. I prepared the filling the night before and refrigerated, then just filled and baked as the guests arrived. I followed the recipe exactly. These are definitely a do-over for me. Thanks for sharing this delicious recipe.

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Reviewer:

Saveur631

Home Town: Cleveland, Ohio, USA

Living In: Columbus, Ohio, USA

Reviewed: Nov. 30, 2009

Made this for a party and it was too much egg. If I make them again I will only use one egg and less half-n-half. I could not find the phyllo shells and went by advice of another reader and used Pillsbury pie crust. My kids liked to help cut the dough and they used pressed them into my mini cup cake pan holes.

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Reviewer:

COLE01

Cooking Level: Expert

Home Town: Alexandria, Kentucky, USA

Living In: Cincinnati, Ohio, USA

Reviewed: Sep. 9, 2009

These were good, but not great. They were more like mini quiches than anything else. The prep work was a little more intensive than I had anticipated because not one store in my town (not a small one) carried phyllo shells, only the dough, so I had to make my own shells. They are very pretty, but they look better than they taste.

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