Reviewed: Jan. 15, 2009

Made exactly how the recipe listed. Too much milk made the sauce very thin and runny. Did the submitter forget to list any seasonings? I added salt and pepper and at least tasted MUCH better than the original. Will not make again, but kudos for your efforts.

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Reviewer:

BUBBADOY

Reviewed: Apr. 5, 2008

This recipe was a good jumping off point. I used real crab which probably added a depth of flavor, shallots instead of onion and added a teaspoon of Old Bay for seasoning. Sauce was a little thick for me, next time I will use a bit less flour and a bit more milk.

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Reviewer:

lindypepper

Cooking Level: Intermediate

Reviewed: Feb. 22, 2008

I tried doctoring it a bit as suggested (added peas, extra seasoning, and a bit more garlic as there's never too much) and it was just bland, and I didn't care for the texture.

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Reviewer:

ajschn67

Reviewed: Feb. 19, 2008

Well, I have to say that I was disappointed with this dish. It was extremely tasteless. I managed to upgrade it to 'decent' only by adding quite a bit of garlic powder, Old Bay seasoning, salt, pepper, and parsley. I did like how nicely the sauce thickened, but I don't think I'll make this again. Thanks anyway!

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Reviewer:

CookinBug

Home Town: Ithaca, Michigan, USA

Reviewed: Jan. 16, 2008

This was terrible. Very bland...even after I added salt and pepper. What a waste of expensive crab. Very very disappointed!

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Reviewer:

thebluroze

Cooking Level: Intermediate

Home Town: Oswego, Illinois, USA

Reviewed: Sep. 7, 2007

I made this recipe last week and it was delicious. Although I did alter it a bit. I used both meat and chicken, and added frozen corn to the sauce and parsley on top to garnish. We all loved it.

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Reviewer:

Katie P

Reviewed: Nov. 12, 2006

nice easy and fast dish. My kids loved it.

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Reviewer:

Horzcrazy Mom

Cooking Level: Expert

Home Town: Lancaster, New York, USA

Living In: Pudong, Shanghai (Municipality) , China

Reviewed: Aug. 23, 2006

This was not good. Way to rich with no flavor. Sorry to say but I had to throw it down the disposal.

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Reviewer:

QUASINAUGHT

Cooking Level: Intermediate

Home Town: Bolingbrook, Illinois, USA

Living In: Sunnyvale, California, USA

Reviewed: Aug. 23, 2006

I had to take the advice of other reviewers and add a lot of salt (seasoned salt) and pepper to up the taste - it was very bland without. I also added chopped spinach and used bow-tie pasta instead of linguini and real crab meat (don't like the imitation stuff). I also had to add more parmesan. My family liked it enough, but I don't think I'll use this recipe again.

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Reviewer:

4callmemommy

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Reviewed: Jun. 20, 2006

Good recipe! I substituted penne pasta for the linguine and real blue crab meat for the artificial crabmeat - if you chose to do that you might want to make sure that you really like crab as the flavor is very "crabby". A little salt & pepper to taste and you've got a great pasta dish. =) I'll be using this recipe next time we have extra blue crab meat in Louisiana!!

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