Very good! An easy and fast stove top dinner. I used 1 lb of imitation crab meat, shredded parmesan rather than romano; 1 14 oz can of diced tomatoes, drained; rather than a fresh tomato and served it over Vermicelli pasta accompanied with a tossed salad and warm bread. Next time I would butter my noodles; the sauce is thick and chunky, but absolutley delicious! I also tried the sauce before the cheese was added; so if you don't care for the cheeses it calls for, the sauce is still wonderful. A keeper!
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I've never before given a recipe only 1 star, and I really hated to rate this one so low. However, none of the 6 of us could eat more than one or two bites of this recipe and I had to throw all of it out. I can only conclude that it was the imitation crab that made the dish taste so bad...we all love the other ingredients used. I would make the recipe again to see if it was any better the next time, but my family has threatened me with bodily harm if I ever serve this again.
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Oh my, oh my, was this good. The rich and creamy sauce combined with the crab flavor was excellent. I doubled the recipe, but otherwise followed it exactly. The swiss cheese is really the key, adding a nice subtle nuance to the flavor along with some texture to the sauce. This is definitely a keeper.
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I don't know if this is a true review, because I changed a few items. I thought it would be too rich, so I just used 2% milk rather than the cream. I also used a combo or mozz. and cheddar cheese. When I sauteed the garlic, I was trying to clean out my fridge, so I added regular onion, green pepper, and minced olives. I then mixed the sauce and pasta all together and baked it. I also tossed in a dash or two of cajun seasoning. We all thought it was very good.
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This was very quick and easy to make. I doubled the recipe. This got mixed reviews at our house. Hubby and I liked it but the kids didn't at all. Even though we liked it we thought it was very rich. I followed the recipe except that I didn't have cream so I used milk. I also didn't add the green onions. I thought the sauce was too thick so I added another 1/2 cup of milk. This thinned it out nicely. I didn't have a tomato so I used a can of petite diced tomatoes. We thought it had a good taste- it was something different.
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I thought this was good, but my kids didn't care for it. I think it may have been too rich for them. I will make this again for hubby and I when g'ma has the kids. I really enjoyed the flavors and the creaminess of it. Thank you for posting....Stephanie
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pretty good, it was missing something but I'm not sure what it was. It has a very mild flavor, I like things a little more exciting.
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This was very tasty. The store was out of imitation crab so I used shrimp instead and light cream instead of whipping cream since that was all I had. Served with a nice salad...great meal !!
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Naner, this is excellent!! I have never used the imitation crab before and decided to try this as DH said he was in the mood for pasta. The only thing I did different was to up the garlic (I just can't help myself) to three cloves. This was quick and easy to prepare and we both loved it. I used 1lb. crab and it made a ton, but do you think I got any leftovers? I assume it reheated fine because it was gone by dinner the next day! this definitely goes in the "keeper" file!
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Very good and quick to make the only thing I substituted was a shallot for the green onion as I didn't have any.
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This dish is tasty and so simple to put together in a flash. I had to make a couple of substitutions, however, because my pantry was low. I replaced the tomato and green onions with 1 cup fresh salsa, which balanced the sweetness of the crab with some heat. (Rojos is my favorite.) If making it again with the salsa, I would also leave out the oregano and add paprika instead. I also used milk instead of whipping cream, which made the sauce less creamy, but a little healthier, as well. I'll definitely make this one again and will be anxious to make it as written next time!
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This recipe surprised me. I was skeptical about using imitation crab, but the taste was really good. I was late getting home and my husband (who cooked) had already combined the sauce and pasta. It was pretty dry. Next time I'll try serving the pasta with the sauce on the side so it doesn't all get soaked up by the pasta.
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very good. I'm vegetarian so I left out the seafood for half of the sauce, and both ways were delicious! I also had no swiss cheese and subsituted feta, I think it turned out very well that way. Thanks
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Wonderful !! I have made this numerous times. I add 2 cans of crab meat and I use Monterey Jack cheese. I use parmesan cheese sprinkled on top before serving. It is very rich and goes a long way. I would recommend spooning the sauce over the linguine instead of mixing in. With the left overs mix the sauce into the pasta. A great recipe !!!!
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Yum! Easy to prepare, and the whole family loved it, even though we don't generally like the imitation crab. I used cherry tomatoes, quartered, as I had them on hand, and fresh chives from my garden instead of green onions. Will definitely make this again!
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this is a big family favorite at our home. Great for those nights when you want something more but just don't have the time. To cut down the fat, I used low fat sour cream instead of the whipping cream and it worked out great. If you need to shave a few more minutes off, I'll use a half a cup of salsa instead of tomato and it gives it an extra dimension to the flavor.
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This was an ecellent dinner. We really enjoyed this one. Thanks!
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