The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Apr. 8, 2012
I followed the recipe pretty closely. I only had 1 small can of crab. I added extra shredded swiss cheese. I loved the way it turned out. I did use a frozen pie shell from the grocery store. I thought it was going to be too shallow for all of the ingredients but it wasn't. This was easy to put together and turned out very well. I did find that I had to bake mine a bit longer. I kept it in the oven until it browned a bit. I will definitely make this again. When I do, I will use more vegetables and two cans of crab and maybe double the eggs and cream. This recipe is very good. Might as well make two at a time! I would also like to serve it with a salad or some fruit. Very very very good!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Mar. 15, 2012
Made this for Christmas brunch. Delicious. Don't change a thing.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Sep. 4, 2011
This was really good. I didn't have any green onions so used a red and a can of crab (I'm landlocked, not much good seafood,but otherwise followed recipe would have been better with green and regular crab I think). I used a homemade crust and prebaked 5 min. I think a little longer would have been better. I resisted the urge to use one more egg and it filled an 8 inch pan just right. Very yummy. I ate 1/3 myself and froze the rest for lunches. Will definitely make again.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Aug. 31, 2011
very easy and very good...I would only add more pepper next time I wasn't sure how much to our liking so I added very little....I also used cheddar cheese b/c I forgot to buy swiss...
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jun. 15, 2011
i added a couple of cloves of garlic and omited the white wine.....it was delicious!!!!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Apr. 6, 2011
yum yum, but half the cream will likely do and then it will cook in the suggested time as well.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Mar. 29, 2011
I recently had Lapband surgery and this was something I cooked THE DAY I was able to eat solid foods (2 weeks post-surgery) and this was AMAZING!!! the flavors were really good and it was really easy to make. I enjoy this recipe a lot. I'd like to try it with a mixture of real crab and artificial.
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Cooking Level: Expert

Home Town: San Jose, California, USA
Living In: Las Vegas, Nevada, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Mar. 10, 2011
Very good. Everyone in my house liked it. I used "lump" crab meat. It's costly but makes a big difference.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
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Reviewed: Feb. 8, 2011
easy and good recipe
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Feb. 5, 2011
I gave this five stars but deserves ten. I loved this recipe and so did my family. A definate keeper. A must make.
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Cooking Level: Intermediate

Home Town: Bedford, Pennsylvania, USA
Living In: Cumberland, Maryland, USA

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