4 Reviews

  • Most Helpful
  • Newest
  • Highest Rating

I don't each much seafood, but found this recipe so tasty I had to make it a second time for friends. We all enjoyed it. I had trouble getting imitation crabmeat, so I used what is known in Australia as "Crab sticks" and cut them into little pieces. For personal taste, in the second making, I reduced the amount of red peppers, and, as swiss chees wasn't available, used a New Zealand tasty cheese. The taste was still delicious. I reccomend everyone to try this.

6 people found this helpful. Was it helpful to you? [Yes] [No]
Sandra Hyde August 13, 2002

Love this recipe! Substituted heavy cream for half-and-half and mozzerella for swiss and it turned out perfect!! Never knew how well red peppers would go with crab meat! Thanks for an awesome recipe!

0 people found this helpful. Was it helpful to you? [Yes] [No]
beckysuzp October 13, 2009

Made this recipe and added 1/2 teaspoon of anchovey sauce and 1 teaspoon of lemon juice.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Lesley-fay December 10, 2003

I found this to be very bland, sorry.

0 people found this helpful. Was it helpful to you? [Yes] [No]
debberd2 March 17, 2003
Crab Quiche