Crab Savannah

From: Cook Food Mood

On Feb 10, 2008

Loved it! Made some adjustments to the recipe and still taste incredibly yummy! Skipped the pimiento, and sherry wine and replaced them with red pepper flakes and white wine. Added green peas and sour cream and the texture came out creamier and with a bit of crunch from the peas! Couldnt get hold of the ramekins so I just placed them in a foil of 6 muffin cups. Was quick, easy and delicious! Thank you!

From: Desperada

On Dec 30, 2007

Heaven in a ramekin... Elegant, but so easy to make. Thanks!

From: jamieisjewish

On Oct 30, 2007

As the last poster, I also changed some things due to diet concerns, and also so that I could use what was on-hand. I only used one stick of butter (margarine, actually), and I thought that was plenty. I used 1 cup 2% and 1 cup of skim milk in place of the half and half. I used Club Soda (strange, I know, but it was the only thing I had that was bubbly) instead of the Sherry. For the crab I used two cans, which, I think only came to 14 ounces or so. I didn't use as much cheese on top. I really enjoyed it though. It came out almost like a thick soup. I will definitely make it again and possibly with more accurate ingredients next time . Thanks

From: Kymmarie

On May 27, 2007

This is so fabulous that words don't really do it justice!! I urge and implore everyone to try this recipe!!! It's been a while since I felt so satisfied with a meal!!!