"Great recipe. I didn't have a cast iron skillet, so I used a regular 9 inch cake pan and it worked perfectly. It was wonderfully moist and light. The second time I made it, I added a third of a teaspoon of ginger and a third of a teaspoon of cinnamon to the topping. I also added a quarter teaspoon of coconut extract to the batter. ""

"These came out pretty good. The cayenne is prominent, so it might be best to use a bit less if people are sensitive. However, I modified the recipe to make pizza balls and they were even better. I substituted pepperoni and mozarella for the ham and cheddar (and omitted the onion), rolled them into balls instead of sticks and served them with pi"

"This was a hit! I made the salsa and the filling the night before, assembled them in the morning, and let them sit in the fridge until I was ready to cook them. It worked great!

Thanks to other reviewers I knew that the recipe doesn't make enough crust for the filling, so I made a double batch and it worked out. I also made a double batch of the salsa (and omitted the water which helped make it more flavorful) which was good b/c my guests ate it all!

Definitely a keeper!

"I thought the recipe was fabulous, but found the proportions to be a bit off--I think that it overpowered the crab to have so much extra filler. I would suggest either doubling the crab or using only 1/2 to 2/3 of the veggies, broth, and toast (and adjusting the spices to taste).

I made this as an appetizer and used baby bellas instead. I wanted them to be a bit prettier, so I stuck them under the broiler for about 8 minutes--just enough time to get some color on top.

Everyone loved them! They were gone in minutes.