Reviewed: Oct. 31, 2009

This was absolutely delicious. Possibly the best dish we've made from Allrecipes. I've bumped up the amount of each seafood by 1/4, and used Dover Sole instead of flounder but otherwise followed the recipe exactly. I say it again, absolutely delicious.

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kamdad

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Reviewed: Sep. 20, 2009

This dish was disappointing. It was lacking something. If I made it again, I'd probably add a squeeze of lemon, some red pepper flakes and some chopped fresh parsley. I guess that's what it lacked - a freshness which the lemon and parsley could have lent to it. I served it over brown rice, but it would have been far better over toast points.

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Deb

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Frederick, Maryland, USA

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Reviewed: Aug. 24, 2009

Note to newbie cooks: when it comes time to stir the sauce "until thickened and bubbly"...don't make my mistake! I did not let it thicken nearly enough, and my final product was quite wet. If you're a novice and you think your sauce is thick enough, let it go another 5 minutes after that :) Even though I botched the recipe, it was still quite tasty and I would definitely make this again.

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doublenerds

Cooking Level: Beginning

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Reviewed: Aug. 5, 2009

We made this Seafood dish without the flounder. We decreased the flour, which someone else suggested, and it was delicious. The finished dish comes out of the oven appearing to be a little to fluid, but as it cools it is just right. So we suggest letting the dish sit for about 5 minutes before serving.

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Mary Hooe

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Reviewed: Jul. 25, 2009

Followed recipe exactly..scaled to four servings...for those who had a problem with soupiness, remember, when scaling, directions do not scale only ingredients..example, in directions, it calls for 1/2 cup butter, if scaled to 4 servings, it will still read 1/2 cup but should only be 1/4 cup... This was tasty, not gourmet, but still a good, easy to follow recipe..to those who changed recipe by using canned anything, that's not what the recipe calls for...canned crabmeat along with talapia, should not be allowed in your kitchen...I did substitute fresh haddock for flounder...will make again, served over buttermilk biscuits with side of grilled asparagus..would do well over noodles, rice, or pastry..very close to a seafood newburgh..

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HEROKAT

Cooking Level: Intermediate

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Reviewed: Apr. 8, 2009

I didn't think this was all that. A lot of effort for something that just was kinda bland and kinda fishy, and I love seafood. You end up with way too much. My husband wouldn't eat it because it was too fishy, and after day 2 of trying to finish this dish off, even my brother who lives off seafood, said it was too much.

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yasuzie

Cooking Level: Expert

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Reviewed: Mar. 2, 2009

I made this recipe for my family. Everyone loved it. We will definitely put this on our keepers list.

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SharRuff

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Reviewed: Feb. 12, 2009

All I can say is WOW!! This is a fantastic recipe. The only changes I made were 4 cups of milk, and instead of water I used 2 bottles of clam juice. I also omitted the flounder and added extra shrimp. I also mince 3 cloves of garlic to sautee with the green pepper & onion. Instead of serving it with rice I serves it over Puff Pastries. Absolutely delious. My husband and I loved it. Thanks for the recipe. BIG HIT!!!!!

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Sandi S.

Cooking Level: Intermediate

Home Town: Stillwater, New York, USA

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Reviewed: Jan. 28, 2009

Excellent!

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JAMIE LAWSON

Cooking Level: Expert

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Reviewed: Jan. 25, 2009

My family loved this recipe. I did make a few alterations that fit more into our lifestyle. I added old bay seasoning, used lactaid milk, used cod instead of flounder and doubled the scallops instead of using shrimp. This will be a family favorite!

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Gilta

Cooking Level: Intermediate

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Reviewed: Jan. 2, 2009

This is a pretty good dish, but not out of this world. I halved the recipe and used small pre-cooked shrimp, bay scallops, orange roughy, and imitation crabmeat. Replaced water with vegetable stock. I added garlic powder and old bay seasoning and decreased the amount of flour. Sprinkled bread crumbs along with parmesan on top before baking. Served over pasta with peas and garlic bread. Next time, I will probably season and saute the seafood instead of boiling it.

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jh

Cooking Level: Intermediate

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Reviewed: Dec. 29, 2008

I followed the recipe but doubled it. Very bland!!! I would not make it again.

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Patti O

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Reviewed: Dec. 16, 2008

A+++ for ronie and roe

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jlp

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Reviewed: Nov. 30, 2008

I just made this recipe for Sunday dinner. It is delicious. I did add my own seasonings, like Old Bay and garlic salt, 1/4 c less flour, 2 cups of cheddar cheese and some tiger sauce. If these adjustments had not been made, it would have been way too bland for my family. I served this over linguine. I had a nice creamy, cheesy sauce. I still gave the base recipe a 5 star rating because everyone has their own seasoning preference.

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MSMAJ4700

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Reviewed: Sep. 17, 2008

I thought this was really good! Very rich. I reduced the milk to 2 cups instead of 3, also I did not use fish added more scallops and shrimp. Next time will add a little more scallops. Served with brown rice and garlic bread. Will make again. Thanks for the great recipe.

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msop82

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

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Reviewed: Sep. 17, 2008

This was excellent.I substituted clam juice for the water and half and half for the milk,as others had suggested. Thank your or sharing. Raster

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raster

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Reviewed: Jul. 17, 2008

We really enjoyed this recipe. I made hte following changes. I used only 3/4 C flour, no fish, more shrimp and scallops to make up for the fish, 2 C milk, 2 C cheese. It turned out like a nice casserole with this combination. Next time, I will use the same amount of cheese, but put in 3 C milk, as we would prefer it to have a more "alfredo" like texture. Also, next time we will bake the entree differently. I think it would be good to put pasta in a bowl, then pour the cheesy seafood mixture on top and then top with the crab mixture. The crab mixture tasted and looked like it would make a great golden topping for the cheesy seafood pasta.

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whens

Cooking Level: Expert

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Reviewed: Jun. 24, 2008

This is a good base recipe but when I made it as is, I found it to be really bland. I added three more cups of cheese and just used 2 lbs of shrimp. I also added some white wine and chicken broth and green onions. I did as others suggested and cut the flour to 3/4 cup and added a little more hot sauce, I like things spicy. I topped the casserole with crushed up Ritz crackers and it turned out yummy!!

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TARAWVU

Cooking Level: Expert

Home Town: Wheeling, West Virginia, USA

Living In: South Charleston, West Virginia, USA

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Reviewed: Jun. 24, 2008

I am not typically a casserole kinda gal but this was a huge hit! It's rich and delicious. I gave it to my co-worker and the next day she told me her husband had a million thank you's for me! It's spreading like wild fire... It is labor-intensive and quite expensive with all that crab meat though. It's a special treat though and well worth all the cost and fuss.

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Jessica

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Reviewed: Apr. 15, 2008

I followed the recipe exactly as stated and it was perfect. You don't need lump crabmeat for this as the crabmeat forms a type of crust. I used "special" and it worked fine.

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RPH01

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