Reviewed: May 14, 2012

It was awesome! I topped with Mozzerella and wow served it over pasta...will definitely make again!

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Reviewer:

superwoman8977

Cooking Level: Intermediate

Home Town: Mishawaka, Indiana, USA

Living In: Beech Grove, Indiana, USA

Reviewed: Jan. 28, 2011

Thank you for this recipe. Without this recipe, and the other reviewers' comments, I would have NEVER considered using any product marked "imitation." Per the other reviewers' comments, I served it on egg noodles. I only used 1 tablespoon butter & I added about 4 oz of low fat cream cheese. I used chicken broth to make the sauce a consistency that my family prefers. My family loved it. Dianne's use of lemon pepper, garlic and Romano cheese was perfect. Per one of the reviewers, I added dried parsley for color and garnish. Thank you Dianne and thank you other reviewers!

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Reviewer:

lolly

Cooking Level: Intermediate

Home Town: Raleigh, North Carolina, USA

Reviewed: Jan. 13, 2011

As a dip it was ok but if you bake it with bread crumbs for about 30 minutes and it's really great!

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Reviewer:

Chris

Cooking Level: Intermediate

Home Town: Canton, Massachusetts, USA

Reviewed: Jan. 2, 2011

Pretty good & easy. I used real crab & 1/3 cup mozzarella plus a sprinkling of parmesan & romano, also lots of extra black pepper. Served it with buttered & toasted italian bread. I will probably make it again, but might try fresh lemon next time.

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Reviewer:

bellabean

Reviewed: Mar. 12, 2010

Really good! However, I made quite a few changes because of my food issues. 1) I used real crab. Snow crab to be exact. 2) I used lemon zest and ground pepper instead of lemon pepper seasoning. 3) I didn't have ramano, but I did have Parmesan and feta... Awesome on toast points. I wish I would have had portabello mushroom caps, because I think it would make great stuffed mushrooms.

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Reviewer:

kitchenwitch

Cooking Level: Intermediate

Home Town: Pueblo, Colorado, USA

Reviewed: Aug. 25, 2009

This was very simple and delicious. i followed someone elses advice and stuft it into mushrooms, i will definatly be making again!!!

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Reviewer:

Charcell

Cooking Level: Intermediate

Reviewed: Jun. 2, 2009

i put it in fried rice and peas it was great!

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Reviewer:

Kristian

Cooking Level: Intermediate

Home Town: Summerfield, Florida, USA

Reviewed: Jan. 27, 2009

Very very very different! I only use imitation crab for ceviche. I have never had anything like this. Will make this again, but add more seasoning.

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Reviewer:

Moni

Reviewed: Jan. 10, 2009

This was good. I shredded the crab, and should have cut it up a little finer. I buttered and broiled French bread slices to serve it on. Next time I would add a little more pepper and maybe some diced celery for some crunch.

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Reviewer:

rbruhn

Home Town: Dearborn, Michigan, USA

Reviewed: Sep. 27, 2008

This was NOT a keeper...we made toasted crab sandwiches topped with provolone cheese and it was bland to say the least. Definately will NOT make this again.

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