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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Charcell

Cooking Level: Intermediate

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Reviewed: Jun. 2, 2009

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

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Kristian

Cooking Level: Intermediate

Home Town: Fruitland Park, Florida, USA

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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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Moni

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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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rbruhn

Home Town: Dearborn, Michigan, USA

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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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earlybird0367

Cooking Level: Expert

Living In: Newnan, Georgia, USA

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Reviewed: Jul. 14, 2008

This recipe is really good. I did alter it a little bit after I made it the first time to suit my own tastes, but I have to admit. It's fantastic. I used it as a topping on homemade pizza, on top of a quickly whisked up alfredo-type sauce as a base with a variety of soft cheeses on top. It was gobble down really quickly, and only request was to add scallops next time! Thanks for the great recipe, so quick and easy too!!

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Lauren H.

Cooking Level: Intermediate

Living In: Barrie, Ontario, Canada

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Reviewed: Dec. 10, 2007

Yum!! Quick and easy! Next time I think I will toss the crab with the pasta before adding the cheese. It clumped up a bit. Obviously, not enough that we didn't enjoy it!

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itsmylastname

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Reviewed: Nov. 15, 2007

So quick and easy to make! I thought it tasted wonderful! I put them on top of rye crackers and it worked out perfectly!

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Suni

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Reviewed: Aug. 21, 2007

Fast and easy to make. Rather than chop the crab, I bought flaked imitation crab and mashed it. The pieces of crab were still substantial, but I figure that this process is faster than chopping. It was a little dry imo, so next time I think I may either cook with white wine or not add lemon pepper and add to tomato sauce. I also halfed the amount of butter asked for and thought it didn't compromise the taste.

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LWS07

Cooking Level: Intermediate

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Reviewed: Apr. 17, 2007

This recipe was a really wonderful starter. I had some lump crab and didn't know what to do w/ it, so this was great! I read the tag and it sd this would be good w/ a cream sauce, so as I was sauting the garlic, I added a little white wine and let the alcohol boil off. As I added the ingredients, I added a little more wine and a little more butter. I also added fresh basil and more lemon pepper than the recipe called for b/c I love lemon pepper. I added a little heavy cream at the endand let it all simmer together for a while. It didn't make a lot of sauce, just enough to lightly coat the noodles, which is probably a good thing since this isn't the healthiest sauce. It surprised me how well it turned out. Thanks for the great recipe!

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missbrain

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Reviewed: Apr. 17, 2007

I'm not sure if I disliked this recipe so much because I expected it to make a sauce or what but this turned out terrible. I served it over pasta and it just didn't work for me.

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sweetaddiction

Cooking Level: Expert

Living In: Shreveport, Louisiana, USA

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Reviewed: Feb. 16, 2007

Used real crab as opposed to imitation and completely omitted the romano. Instead, after it cooked, I smothered the top with mozzarella and put it under the broiler to melt the cheese. Pretty good appetizer.

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Boos_Mommy

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Reviewed: Feb. 16, 2007

Delicious

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melissa m

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Reviewed: May 10, 2006

This is a super quick and easy way to prepare imitation crab. The flavor is simple but delicious, and could be easily tailored to individual tastes. I love it tossed with various pastas, with or without the cheese. Thank you so much!

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M. Howland

Cooking Level: Expert

Home Town: Allenton, Wisconsin, USA

Living In: Menomonee Falls, Wisconsin, USA

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Reviewed: Mar. 13, 2006

WOW! I was really surprised at how good this was. I didn't have lemon pepper, so I put about a tablespoon and a half of lemon juice and 1/2 tsp of pepper. It was wonderful! We put it over egg noodles. I didn't realize that I forgot the cheese the first time around. With the leftovers we had mozzarella, so we used that. It was SO good. I stirred it in a little first, then put more on top once it was on the plate and let it melt. It was amazingly good. I will definately make this again!

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Sarabeth20

Cooking Level: Intermediate

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Reviewed: Mar. 6, 2006

I made this with real crabmeat and it came out good. I ate this on it's own but it would go great with pasta too.

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Chrissy Fessler

Cooking Level: Expert

Living In: Hazleton, Pennsylvania, USA

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Reviewed: Jan. 17, 2006

This is a quick easy low carb fixin.. I got creative and stuffed the mixture into some mushrooms.. and topped it off with fresh parmesian.. it is soooo yummy!

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LOVEGRL

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Reviewed: Jan. 1, 2006

This was so-so. The kids disliked it, and even the hubby wasn't too impressed.

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JAHLERS

Cooking Level: Intermediate

Home Town: Brandt, South Dakota, USA

Living In: Leonard, North Dakota, USA

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Reviewed: Nov. 11, 2005

This recipe was tasty, cheap and easy to make. I made a complete meal in less than 30 mins. I sautéed frozen veggies with the garlic before adding the crab. I didn't have enough imitation crab, so I added a can of crab too. As another reviewer suggested, I used lemon juice and pepper. I also added a bit of salt and replaced the romano with parmesan. I tossed it with some pasta. I would make this again.

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linda

Cooking Level: Intermediate

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Reviewed: Oct. 30, 2005

A delicious and cheap meal. I added in some frozen peas and served with whole wheat penne pasta. It was great. Something we will be having a lot.

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Haley

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Dianne's Crab

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