We used the Old Bay seasoning that many others recommended. However, next time we will use the cajun seasoning because this dish (for our taste) needed another level of flavor. Other than that, the recipe was right on the money. We are 2 and used the 12 oz. pack of frozen flounder fillets and a 6 oz. can of crabmeat - this resulted in the proper ratio of stuffing and fish. We also left off the mayo topping and made out own butter/lemon juice drizzle. Update: we had these again tonight with the planned changes. We used 1.5 tsp. Zatarains's seasoning instead of the Old Bay and the flavor was right on the money. This time we also substituted shrimp for the crabmeat and it was just as good if not better. Served with a nice Chardonnay and we are still happy hours later!

Reviewed On: Dec. 26, 2011

This is now on our permanent home cooking menu. Outs

Reviewed On: Nov. 13, 2011

The oil-based crust recipe is soooo much easier to make than the butter and lard-based. I'm thrilled to have found it. This is one you can practically throw together. I prefer 2 thicker crusts so I used 3 c. flour, 1/2 c. milk, 3/4 c. oil and 1.5 tsp salt. It was so easy and tastes so good I doubt I will go back to the more labor-intensive method.

Reviewed On: Nov. 13, 2011