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Good recipe with some tweaks.
I halved the recipe, but kept the amount of garlic, lemon the same and used dried parsley since it's all I had on hand. I used chicken broth as well.
It turned out perfect with the doubled garlic and lemon.

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CourtneysSweets December 29, 2010

I used imitation crab meat and quadrupled the garlic (fresh) and I thought this recipe was fantastic!!

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Barbara Polowetz October 03, 2008

This was good. It needed a little something in my opinion. I added a little parmesian and an extra clove of garlic. I still think it lacked something but I will try it again. My 3 year old and 17 month old loved it though!

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Kelly-Mom2Girls June 30, 2008

This was fabulous!! It was quick and easy but elegant enough for guests. When I first tasted the sauce as it was cooking, I found that it was not as lemony or garlicky as shrimp scampi and thought I would need to adjust it later. I was wrong. Once I added the crab I realized that the sauce really enhanced the delicate flavor of the crab without overpowering it. The red pepper gave it just the right amount of zing and the angel hair pasta was the perfect accompaniment. A heavier pasta just wouldn't work here. I made this exactly as written and wouldn't change a thing. I did not even need to add salt or pepper. I would highly recommend this recipe. Thanks Irish Rose--this may be my new favorite way to eat crab.

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MamaJ August 06, 2007
Chesapeake Bay Crab Scampi