The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
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Reviewed: Mar. 30, 2008
This recipe was delicious, if your a real seafood lover. I altered it a bit though. I cut the onion,pepper,butter,and seafood water to 1/2 a cup. 1 1/2 for milk, used 1 Tilapia fillet, about half pd. shrimp and scallops, and no crab meat. I kept everything else the same and add bread crumbs to the pepper, onion mix, and at the end with the parm cheese. So good,at the end with the breadcrumbs, don't be shy, the more the BETTER! Serve this with rice.It was about 5-6 servings. My hubby loved it!
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Cooking Level: Intermediate

Home Town: Brockton, Massachusetts, USA
Living In: Norton, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Feb. 18, 2008
I can see why this was rated so much and so well! It's easy and delicious! I cut the recipe down to 2 servings just to give it a try and I only had a can of crabmeat (yuk...not worth buying a can!!!) Anyway, it was terrific. Will make again with real crabmeat for company. It's hard to get good seafood in my area outside of Nashville, but got some really great baby bay scallops at Whole Foods and frozen flounder filets at Sam's. We bring home lots of Gulf shrimp when we go to Florida and so the seafood was pretty good. Can't wait to make it again!
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Cooking Level: Expert

Home Town: Centerport, New York, USA
Living In: Springfield, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Feb. 8, 2008
My family loved this! I used cod in place of flounder, sea scallops and quartered them. I used 2 c. seafood broth in place of the water. I used 1/2 c. flour each time to cook in with the butter. I also used only 2 c. milk. I prepared ahead and let it set for 45 minutes before baking. We devoured it and only have ~1 c. left over. I made the Cheese Biscuits as JOOOCY79 recommended. Great dinner!
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Cooking Level: Intermediate

Home Town: Corning, New York, USA
Living In: Glenview, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Jan. 2, 2008
FABULOUS! I made this for dinner on New Years Eve and will make it again and again. REALLY GOOD!
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Cooking Level: Intermediate

Living In: Northbridge, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Dec. 28, 2007
Excellent! I served this to my parents and brother for Christmas and they absolutely loved it. It was full of seafood....I added a pound of lobster and used a pound of scallops instead of half....Delicious!!! I used about a quarter cup less flour for the mixture so it wouldn't get to pasty....worked good. It is the second time I make this recipe and everybody loved it....Will make it again in the near future...probably in the summer when the seafood it fresh.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Dec. 14, 2007
This was just ok for me. It actually turned out very soupy, however when I heated up the leftovers the next day I noticed it was much thicker. I also used canned crab meat to cut back on cost.
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Cooking Level: Expert

Home Town: Noblesville, Indiana, USA
Living In: Indianapolis, Indiana, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Aug. 6, 2007
Really is a versatile recipe. Used 2% milk as that is all I had on hand, but otherwise didn't change a thing. Very yummy, but also very rich! Couldn't eat a lot of it at a time, and ended up putting the rest in the fridge for leftovers.
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Cooking Level: Beginning

Living In: Montreal, Quebec, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Aug. 5, 2007
I made this when the recipe was first posted and I loved it. Thanks Katy!
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Cooking Level: Intermediate

Home Town: Syracuse, New York, USA
Living In: Columbus, Ohio, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.38 star rating.
Reviewed: Jul. 23, 2007
Very disappointing. No taste and very doughy. Ingredients too expensive to experiment with improvements.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.38 star rating.
Reviewed: Jul. 13, 2007
Wow, I was very dissapointed. I had high hopes, however, it turned out really 'soupy' and just didn't have much too it. The taste was good, after I added lots of 'old bay' seasoning. I picked out and ate the shrimp but left the rest on my plate. Should be renamed "cheesy seafood dip". better luck to others. thanks
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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Jul. 13, 2007
This was great.I made a few changes as suggested by other reviews..I used 1.5 cups of 1/2 and 1/2 and 1.5 cups of milk. I used red peppers instead of green because of personal taste. I used more shrimp and scallops and left the fish out altogether. I also generously added old bay seasoning and garlic salt to the water for the seafood to boil in. Left overs freeze great in ziploc bags. To reheat, boil some water and place bag in water until hot. Yum-mo.This was great and make a bunch. Thanks for sharing.
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Cooking Level: Expert

Home Town: Phoenix, Arizona, USA
Living In: Litchfield Park, Arizona, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.38 star rating.
Reviewed: May 28, 2007
I made this exactly how the directions called. I wasn't crazy about the flavor....and it is a VERY "heavy" meal. My husband complained of a stomach ache shortly after eating. I also think it would have been just as good with only shrimp or only scallops. Didn't care for the peppers in it either. Sorry...!
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Cooking Level: Intermediate

Living In: Hollywood, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Apr. 20, 2007
My whole family loved it! My mother stopped by while it was baking and begged for the box it came in. She was astounded when I told her I made it from scratch and has now requested the recipe. Recommended!
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Cooking Level: Intermediate

Living In: Lower Lake, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Apr. 18, 2007
Being for Louisiana I added crawfish tails. I didn't put the scallops. I also roughly chopped the seafood and added more liquid. Served with the Crostini d' Emily recipe on this site.
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Cooking Level: Expert

Living In: Zachary, Louisiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Apr. 9, 2007
Awesome recipe! Delicious & works even with skim milk. Will definitely make again. A new family favourite.
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Cooking Level: Expert

Living In: Winnipeg, Manitoba, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Apr. 5, 2007
This recipe was very good. After reading the reviews I decided to make some changes ~ Instead of boiling the shrimp, fish, and scallops in water I used 3 cans chicken broth 3/4 cup dry white wine and seasoned liquid with with Old Bay and lemon pepper seasoning. I also cut the milk back to 2 cups. For color presentation I used red peppers and orange sharp cheddar cheese. The reviews were very helpful. This recipe was excellent. PS. also reheats very nicely in microwave.
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Cooking Level: Expert

Living In: Ledyard, Connecticut, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Apr. 4, 2007
Awesome! Just check the seasoning of the seafood mixture before you bake.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Mar. 3, 2007
Very mixed reviews on this recipe, a very expensive dish to make to have so many mixed reviews. Personally I was disappointed I think more of a wine and white cheese sauce is more my personal preference. My son kept eating it off the top of the stove and thought it was killer, but did not like it as much after I had baked it with the crab crust. His girlfriend loved it and my husband thought it was pretty good and he is very finicky. SO this one is difficult to rate. I thought it needed more flavor and did add old bay when cooking the seafood and to the sauce mixture to liven it up some but it still needed something. The mixture on the stove made a good cheese seafood soup though. I love trying new recipes and enjoy everyone's reviews, not every recipe is for everyone!
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Cooking Level: Expert

Home Town: Springfield, Missouri, USA
Living In: Kansas City, Missouri, USA

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