Shrimp and Crabmeat Loaf Recipe Reviews - Allrecipes.com (Pg. 2)
Photo by inounvme
Reviewed: May 9, 2010
Instead of salt I used old bay and pepper. The family enjoyed this heated.
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Photo by inounvme

Cooking Level: Expert

Living In: Lansdowne, Pennsylvania, USA
Photo by Christina
Reviewed: May 7, 2010
Yum! This was good cold, but even better slathered on a crusty roll and broiled for a few minutes until brown and bubbly. Either way it was super simple and delicious! Thanks for sharing. :)
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12 users found this review helpful

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Photo by Christina

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA
Reviewed: Apr. 11, 2010
Excellent! - I skipped the "loaf" part - just made up the spread. Then prepared it two slightly different "open faced" ways for a meal (eliminating about 150 calories per serving by skipping the French bread AND the second slice.) First, I used a thick piece of Texas garlic toast, topped it with a nice layer of shrimp and crab spread, wrapped it in tinfoil and baked as directed. Darn good. For the next day's lunch, I just put the seafood spread on a regular slice of toast, put paprika and pepper and parmesan on top, then put it under the broiler. Also darn good! Thanks for a great recipe, ME WYNTR, and thanks to a national drugstore chain for having the canned crabmeat and shrimp on special this week!
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Photo by ML Key West

Cooking Level: Expert

Home Town: London, Kentucky, USA
Living In: Key West, Florida, USA

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Reviewed: Apr. 3, 2010
this is so good!!! ... nothing to add or change... great recipe ... thanks for sharing...
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7 users found this review helpful

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Photo by smitty

Cooking Level: Intermediate

Home Town: Moose Jaw, Saskatchewan, Canada

Displaying results 11-14 (of 14) reviews

 
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