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I had these over my sister's house and they were pretty good. She used garlic powder and didn't use seasoning salt. I think they need more crab so the flavor would have shown through better, and a little Louisiana hot sauce to give it a little more flavor. All in all it was a good snack that we enjoyed munching on out by the pool. I will make them again with a few adjustments. Thank you for sharing your recipe with us Maggie!
Easy and tasty. I made them for a dinner for two, but I just froze the rest.
What can I say? These were soooo good and soooo easy to make. I doubled the recipe since I read how quickly they disappeared, (from Andi's comments). This is such an easy and quick appetizer to make, especially if you already have them frozen. This is definitely going to be one of my mainstay appetizers from now on. Thank you, Maggie for sharing this tasty recipe with us!
This is such a treat, such a treat. Unfortunately, I did not get to freeze these. they were gone to fast. I know that freezing these would of been just as good.....I had fresh picked crabmeat that I had picked from my local seafood market. I followed this exactly, but by passed the freezing because I had so many people staring me down I knew I *MUST* put these directly under the broiler. They turned out eleguant, light, and were perfect. I divided the recipe in half, but I should of made the whole thing as they were gone so fast I had people coming back with plates asking if "I had more?" Well; no. Next time I plan to fix the full amount, maybe double it. You have a winner here, Maggie! Thank you so much! Made for *PAC* Spring 2008