Reviewed: Nov. 30, 2002

This recipe is great and easy to make. I tried it and I'm going to make it for Christmas dinner for my friends.

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8 users found this review helpful

Reviewer:

MIRANDA1

Reviewed: Jan. 2, 2004

This was the biggest hit of our Christmas Dinner. Very easy and very yummy!

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1 user found this review helpful

Reviewer:

ATLMOMMY

Reviewed: Sep. 6, 2004

yum! I don't have ramekins, so i wrapped seafood mixture in one layer of hungry-man biscuit dough. It was a party hit!

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11 users found this review helpful

Reviewer:

bhappe

Cooking Level: Expert

Living In: Beaverton, Oregon, USA

Reviewed: Nov. 20, 2004

I used 2 lbs of Alaskan King crab and no shrimp. This should not have changed the flavor that much. I put this in large shell noodles. The parsely was TOO much, couldn't get past it.

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0 users found this review helpful

Reviewer:

RACHEL1070

Cooking Level: Expert

Living In: Anchorage, Alaska, USA

Reviewed: Aug. 10, 2005

Excellent! I served this as an appetizer for a dinner, I did make a few changes: used low-fat mayo to help cut the fat (you honestly won't miss the fat), added some finely minced garlic to the crab and mixed in some Parmesan cheese with the bread crumbs. Made lemon butter for people to drizzle over their own servings. Everyone enjoyed it!

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18 users found this review helpful

Reviewer:

VORCHA

Cooking Level: Intermediate

Home Town: Packwood, Washington, USA

Reviewed: Jan. 4, 2006

I made this as a separate course before Christmas dinner and all my guests raved! I had some leftover shrimp so I made it again the next day! Very rich and lots of fat, but it's worth it once and while, right?

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Reviewer:

SARANNED

Reviewed: Mar. 5, 2006

This was really wonderful. Having said that, I made a few changes partly based on previous feedback. I cut the parsley in half, used 3/4 cup of mayo instead of a full cup (and used a low-fat version), and added 1/3 cup shredded swiss cheese to the mixture. It's not that I felt there would be too much mayo -- it's just that I wanted to add the swiss and, knowing it would melt, I had to cut back on something to reduce the grease and not overpowering the seafood completely. Thank you for an inspiring idea!

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25 users found this review helpful

Reviewer:

CHEFSINGLEDAD

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Reviewed: Feb. 25, 2007

I liked how this could be a nice appetizer. I ate more of the crab cold than I did when it was done. I really liked the shrimp in the recipe. If you're not a fan of warm crab, use all shrimp!!

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1 user found this review helpful