I made two batches of this recipe. The first batch I followed exactly, just with fat free half/half and some extra garlic. It was good, but definitely was missing a little something. I followed others' advice and added salt, pepper, and dill. The second batch I used red onions, lots of garlic, better quality lump crab meat, and added some cajun seasoning at the end to give it a little kick. This batch bursts with flavor. Regardless of how you spice it up, you definitely need to use quality lump crab meat, it's sweeter and more flavorful. Very fast preparation with a comfort-food quality, I will be keeping this recipe on hand.
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I made two batches of this recipe. The first batch I followed exactly, just with fat free...