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Showing 1-3 of 3
on November 10, 2003
I first envisioned these as being round. I made them twice and the second time, I used a heaping tablespoon full of crab for each and rolled it compactly into little 'logs'. Then put the bacon (thinly sliced bacon) around the middle. I put them seam side down on the baking sheet for the first round in the oven and didn't need toothpicks. The other thing I learned after the first time, was to use a sherry that you like....not something labeled 'cooking sherry' or something else. It can make or break the recipe. The second time, for me, it made it. I used the pretty cocktail picks to spear them after they were finished cooking for decoration and function (to pick them up). Thanks Cher! We just picked up more crab to do it again! :)person 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 May 01, 2009
Wow! It seems as though it wouldn't be a mystery, but these flavors surprised me with how awesome they were together! BF and I made this on a whim right after getting home from the store, and we were starving so we didn't allow for chill time. We ended up just kind of using the filling to make larger crab cakes, and we fried the bacon in whole strips around those. Sooo tasty!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 August 10, 2004
I love crab, I used canned this time, none in the store here till November. The flavor is great and the simple ingredients make it easy to through together when company drops in! Will make 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
Serving Size: 1 (464 g)
Servings Per Recipe: 1