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By Sandra Hyde
on August 13, 2002
Easy to make and an excellent brunch dish. Or as a luncheon dish. I served this and it all went very quickly. The crab meat makes this very different. Well wot=rth the time to make it again and again.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on February 06, 2005
Delicious! Turned out very golden brown on the edges and looked like a work of art! I used an 8/8 square pan and baked it 10 minutes longer. I also substituted black olives for the red peppers, and the result was superb!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (219 g)
Servings Per Recipe: 8