Reviewed: Jan. 24, 2009

Next time I will use shrimp as the stuffing instead of crab. I'm not a big crab fan. But overall this recipe was good.

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Reviewer:

Hakimah

Cooking Level: Beginning

Home Town: Philadelphia, Pennsylvania, USA

Reviewed: Jan. 1, 2009

This is a pretty good recipe. The first time I made it turned out better than tonight. lol. I did add some Tony Cachere's and a tsp of green onion to the crab mixture to add more flavor and doubled the worch sauce. I also used the smaller pan idea, and it worked well.

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CHARLEY76

Cooking Level: Intermediate

Living In: Houston, Texas, USA

Reviewed: Dec. 27, 2008

Good, but needs some zip. Might add some cajun seasoning to the crab next time. Would be the perfect addition to add some zip.

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Reviewer:

BakingBot

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: San Francisco, California, USA

Reviewed: Dec. 23, 2008

Very nice, an excellent light(ish) dish. Complement it with rice pilaf and some buttery carrots and your off to the races. Make sure you use REAL crab and not the fake stuff!

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Jason

Cooking Level: Intermediate

Reviewed: Nov. 23, 2008

Not a big fish eater, my husband made this and it was great!

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ladybug

Cooking Level: Intermediate

Home Town: Rochester, Minnesota, USA

Living In: Vilseck, Bayern, Germany

Reviewed: Nov. 17, 2008

I have made this several times now, and it is quite good. I have used several different kinds of fish too. Flounder, basa, tilapia, and cod. All turned out good! I have tried it both with and without the mayo topping, and I am in the "with camp" I think it adds a little something special. I do like to add some Old Bay to the fish before topping it, but I stay true to the recipe other than that. Thanks for a good week night meal that looks and tastes like a weekend meal!

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ambibambi

Cooking Level: Intermediate

Reviewed: Nov. 5, 2008

This recipe was ok. I probably will not make again. It was on the bland side.

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Reviewer:

sweettart65

Reviewed: Aug. 12, 2008

I love seafood, and this comes out amazing. Be careful not to over-do the mayo. Ive made it this way, and also with shrimp scallops or clams in the stuffing...Thanks for a good recipe.

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Reviewer:

Sarah

Cooking Level: Intermediate

Home Town: Plainville, Connecticut, USA

Living In: Hopkinsville, Kentucky, USA

Reviewed: Jul. 25, 2008

I tried this recipe because we happened to catch a flounder in one of our crab pots. Since the main ingredients were both less than an hour out of the water when I made it, this recipe took more than the stated 10 minutes prep time. It was definitely worth the time it took to clean and fillet the fish, and cook and pick the crabmeat. I wish I could share some with the folks who used frozen flounder and canned or artificial crab. With fresh ingredients, I can't imagine anyone rating this recipe less than five stars.

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