Reviewed: Jan. 25, 2012

This was really good but next time I think I will add some onion to the butter and saute, then some baby bella mushrooms.

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Reviewer:

jeanie zucchini

Cooking Level: Intermediate

Living In: Burlington, North Carolina, USA

Reviewed: Mar. 14, 2011

Made this for dinner tonight. Made in two entree ramekins for my husband and I. Delicious! Used Jarlesburg Swiss and Parm cheeses. Fresh asparagus and lump crab meat. I think this will be a celebration dinner for us.

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6 users found this review helpful

Reviewer:

Summer

Reviewed: Jul. 11, 2010

Great recipe! What I would have added (and have done so the two times I've made this) is some diced onion cooked into the butter at the roux stage. Onion brings all the flavours together and adds a little more interest. I also omit breadcrumbs/topping, but that's just personal taste/style and not a reflection on the recipe. I've used both skim milk and light cream for the milk ingredient and both options worked out just fine. Finally, I used broccoli instead of apsparagus the second time and it worked well. Asparagus is preferrable if you can find it, of course.

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7 users found this review helpful

Reviewer:

BITKIT

Reviewed: Apr. 24, 2010

We had some mussels leftover and I searched everywhere for a recipe that might work. I tried this one tonight and it was awesome! I used fresh asparagus (hint: cutting into smaller pieces before placing them in bottom of dish makes it easier to serve), the leftover mussel meat instead of crab, and a mixture of mozza/cheddar cheese. As per several of the reviews here, I halved the bread crumbs but next time will use more because half wasn't enough. Both hubby and I thoroughly enjoyed this! Thank you!!

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6 users found this review helpful

Reviewer:

Sharon

Cooking Level: Intermediate

Living In: Ottawa, Ontario, Canada

Reviewed: Oct. 16, 2009

I made this with half the bread crumbs, as suggested by other reviews. It was delicious, something we will surely enjoy again!

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8 users found this review helpful

Reviewer:

KayBee22

Reviewed: Apr. 29, 2009

i wasnt a huge fan of the cheddar in this recipe. i think swiss would compliment it better. my sauce seemed thick enough on the stove but the dish itself was a bit soupy. maybe i didnt let it thicken enough. i did like that the asparagus didnt seem frozen to me. this was good for an everyday side but i wouldnt recommend it for company.

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3 users found this review helpful

Reviewer:

MI$$DREA

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

Reviewed: Sep. 11, 2008

I really enjoyed this dish and will certainly make it again. But.....way too much breadcrumbs. Will reduce by half next time.

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5 users found this review helpful

Reviewer:

MAGNUM

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Boca Raton, Florida, USA

Reviewed: May 8, 2008

This was yummy with fresh asparagus that I microwaved in water for 4 minutes. We doubled the crab and cheese, and omitted the bread crumbs for a low carb dinner, but it still didn't make a quite filling meal. I'll definitely make it again, but probably for a buffet rather than an entree.

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14 users found this review helpful

Reviewer:

Joyousfreee

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Reviewed: Dec. 26, 2007

My Mother made this with the frozen asparagus pieces (without the crab for some reason) and it was a Hit! Extended family cleaned the casserole dish she said.

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7 users found this review helpful

Reviewer:

pcagle

Cooking Level: Intermediate

Reviewed: Oct. 12, 2007

We went crabbing and didn't catch enough for a real boil, so I made this. We used fresh asparagus, and put it in raw and let it cook in the casserole. I think the fresh ingredients made this dish a lot better!

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6 users found this review helpful