Reviewed: Nov. 26, 2009

I made this while I was pregnant and had gestational diabetes, as it was lower in carbs. I was cheap and used "krab" instead, but it was still delicious. Very rich tasting. I found it had to bake longer, though. Would love to try it with real crab when I can splurge.

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Reviewer:

J. Townley

Cooking Level: Professional

Home Town: Alpena, Michigan, USA

Living In: Highland, Michigan, USA

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Reviewed: Sep. 5, 2009

This was easy to make and pretty good. It was a bit bland; it reminded me of a crab cake with less flavor. Next time I might add some green onions, tarragon, and more Old Bay. We'll see. Again, it was pretty good as is, and I'll probably make it again. I just felt it could have had a little something more.

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Reviewer:

srrh

Cooking Level: Intermediate

Living In: Norfolk, Virginia, USA

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Reviewed: Sep. 1, 2009

I made this exactly as written. I used the "fake" crab meat, and it tasted delicious. You might want to bump up the red pepper or the Old Bay seasoning for more "oomph," but my husband and I like things a little less spicy, so the seasoning as written was perfect. This is a keeper. Served it with steamed asparagus.

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