Reviewed: May 28, 2011

This was good but not as yummy as I thought it would be. I only left out the celery because we don't like it. The green onions seemed to overpower the crab and it seemed like too much cheese. I could taste the shrimp but not really the crab. I cut the french bread horizontally but cut it into serving sizes and only heated what we were going to eat. That way the leftovers would keep better. We had it open faced and I still thought it was too much bread. There's no way this would feed 8 people; maybe 5 or 6. Next day, I had the shrimp and crabmeat mix for lunch cold on saltines. It was good that way too but still not great.

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2 users found this review helpful

Reviewer:

Diane

Cooking Level: Intermediate

Home Town: Burt, Michigan, USA

Living In: Phoenix, Arizona, USA

Reviewed: Jan. 11, 2011

something is missing in this.. wasnt thrilled.. wont make again

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6 users found this review helpful

Reviewer:

DAMARIS

Cooking Level: Intermediate

Home Town: Bronx, New York, USA

Living In: Albany, New York, USA

Reviewed: Nov. 2, 2010

I made this as a hot dip and served with some melba toast and it was a huge hit. I plan to make this again as an actual loaf.

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4 users found this review helpful

Reviewer:

Katie

Reviewed: Sep. 9, 2010

Yum! I didn't include the celery, as we're not fans of it. Instead of French bread, I used wheat Bolillio rolls from Wal-mart. Definitely a keeper! I could see using this as an appetizer - just cutting the sandwiches smaller.

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2 users found this review helpful

Reviewer:

JOYCE_NIELSEN

Reviewed: Aug. 10, 2010

Pretty tasty and easy to make. The canned seafood makes it a little pricy.

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3 users found this review helpful

Reviewer:

Muffin Man

Cooking Level: Beginning

Home Town: Cincinnati, Ohio, USA

Living In: Garland, Texas, USA

Reviewed: Aug. 4, 2010

Delicious! Only change was to substitute part of the mozzarella for Parmesan. I used rectangular ciabatta that I split in half, coated each side with the seafood salad and broiled for 5 minutes, but a little longer would've given it more colour.

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Reviewer:

RMSR

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

Reviewed: Aug. 3, 2010

Everyone liked it, even those that wouldn't normally care for such. Yummy.

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Reviewer:

Susan B

Cooking Level: Intermediate

Reviewed: Aug. 1, 2010

This was awsome! I found 7 oz. packages of crabmeat and shrimp at WalMart, so that made it that much easier. Instead of salt and pepper, I used "Slap 'yo Mama" cajun seasoning and baked them open-faced for about 15 min. on 350 degrees. This is a great summer time meal.

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7 users found this review helpful

Reviewer:

SHELLY

Cooking Level: Expert

Living In: Gainesville, Texas, USA

Reviewed: Jun. 24, 2010

I loved this quick and easy sandwich melt. Very, very good. I went with swiss cheese over mozza and split ciabatta buns, baking them open face for about 15 minutes in the oven. I also grated a bit of fresh parmesan over top before putting them in the oven. I think next time I would chop up a generous amount of fresh parsley to add to the spread for the added boost of flavor and color.

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16 users found this review helpful