Reviewed: Aug. 12, 2009

This is the closest recipe to one one the greatest dishes in Santa Barbara at a renown resturant called brophy's. This got me clse although I just used regular bread crumbs, but the extra ingrediants that made it a 5 was adding parmesian and a piece of bacon in it befre baking. It is better to cook the bacon beforehand.

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Reviewer:

Scotty O

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Reviewed: Jan. 8, 2009

I grilled minced onions in skillet before adding other ingredients. They were very moist and flavorful.

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PantherLover

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Reviewed: Mar. 23, 2008

Very easy and quite the impressive treat coming out of the oven! Served as appetizers for my husband's birthday dinner- he LOVED them and was quite impressed. Think it may have been better with fresh parsley and only 2 tablespoons of garlic-- will try with these changes next time.

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Reviewer:

EMT

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Miami, Florida, USA

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Reviewed: Dec. 7, 2007

very good! I gave four stars because I felt the taste got a little over whelming after 3 and that was w/ just two tbls of garlic. Would not use as a main course but a great appetizer.

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msbusybee247

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Reviewed: Feb. 18, 2006

Great. I used little necks, but would use cherry stones next time. Didn't have unsalted crackers so I used 15 club crackers. Added 2 TBs of garlic powder instead of 3, and 1 TB of dried onion. Instead of 1/2 cup butter, I sauteed two pieces of bacon (chopped), then added 2 TBS of butter, then EVOO to moisten bread crumbs. Next time I'll sprinkle parmesean over top. Turned out great.

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