2 Reviews

  • Most Helpful
  • Newest
  • Highest Rating

Made this last night and it was wonderful. For the first time my husband didn't tell what to add or change. I did however use lemon peel in place of the orange. Lemon just goes better with fish. I also used Neufchatel Cheese which has less fat then cream cheese and I cut back to 3 ounces. This was plenty because I only had 3 breast. I made a side of steamed brussal spouts and combination was great. Have added this to my cookbook and will make the next time I have company. This will make your guest feel special, my husband sure did. Thanks for sharing.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Rose G. September 04, 2009

This was an easy yet elegant recipe. I will definitely try making these again, with some minor adjustments to suit our tastes. I would leave out the orange peel, it just didn't seem to fit in with the crab. Also, I'd recommend using about 2-3 ounces of cream cheese and a little less cream so it's less creamy and more 'crabby'. I think using quality crab meat (like Phillip's - refrigerated in cans) is key to this recipe. I can't wait to try this again. Thank you for the wonderfully yummy idea! :-) *Made for My Three Chefs game 2007*

0 people found this helpful. Was it helpful to you? [Yes] [No]
LifeIsGood June 12, 2007
Crab-Stuffed Chicken - Low Carb