Reviewed: Jun. 11, 2003

The recipe was okay, but I think considering the cost, it was not worth it. If you absolutely love seafood and are really in the mood for it, not matter the expense, then maybe this recipe will work for you, but I was preparing it for my parents, sister, and boyfriend, and only my boyfriend liked it, sort of... It looked nice and tasted okay and everything, but I think it was too expensive not to be spectacular. Also, it took a lot of time to make and a constant watch.

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SQUIRRELGIRL

Cooking Level: Expert

Living In: Columbia, Missouri, USA

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Reviewed: May 22, 2003

This recipe was AWESOME!!! I listened to other reviews and cut the recipe in half. I also used more cheddar cheese about 2 cups, and I added some spices and garlic! I used tiliapa instead of flounder and used canned crab meat I served it with angel hair pasta. Everyone loved it and I know I will be making it again soon! YUMMY!!

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CYNDILOU

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Reviewed: Apr. 22, 2003

This was a great dish. It makes a whole lot so you might want to try half the recipe first. I used 1% milk and it was a bit runny so either cut back on the milk or use whole.

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Michele Bart

Cooking Level: Intermediate

Home Town: Perkasie, Pennsylvania, USA

Living In: Oceanside, California, USA

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Reviewed: Apr. 22, 2003

THis recipe was fantastic. It took longer to make than anticipated (approximately two hours), but it was well worth the time. I reduced the flour by about 1/2-3/4 of a cup to reduce pastiness, and used about a cup less water than called for by the original recipe. I also as suggested by another reviewer (see 12/16/2002 review) used the shrimp shells boiled in water to make a tastier stock. I served over rice with steamed brocolli on the side. It's a costly dish ($$$), but people haven't stopped asking for the recipe. A good recipe to impress friends and relatives.

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Lez

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Reviewed: Apr. 21, 2003

Taste delicious - but a little heavy - would use less butter next time.

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GOODMAN136

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Reviewed: Apr. 15, 2003

I loved this dish. It was very easy to make. The only problem I had was it was very loose, so I boiled some pasta and turned it into a pasta dish. My husband loved it!

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BROWNBEAUTY

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Reviewed: Apr. 13, 2003

I'm really not sure how to rate this. My husband said 3***. If you are lucky enough to use fresh crab meat, I'm sure it would taste even better,but it is so expensive here, that I used 2 cans lump crab(under $3.00 a can). I used only half an onion and half green pepper,family preference. I used only 1/4 cup of flour in onion and pepper mix and a little less than 1/2 cup in sauce mix and I think the consistency came out well. I added my liquids to sauce mixture by removeing it from heat sorce first, then slowly add liquids, I believe it gets less lumps that way. I incresed salt to 1 tsp. as I thought it to be a little blande. I added a tad more cheese to sauce and 1/8 tsp. white pepper instead. I used tilapia instead of flounder. I used more than 1/2 cup parmesan on top and added seasoned bread crumbs. We thought it to be good but we've had better. Served with risotto rice and green beans. Was enough sauce that you could serve with a small side of pasta. It was very expensive to make, and with my husband only rating it a 3, I don't know if I will make it again. Thanks Katy for sharing!

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awesome in tummy

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Reviewed: Apr. 4, 2003

Great recipes! I cut the recipes in half for just the two of us, turned out real well. I served it with yummy cheddar biscuits (like the ones at Red Lobster), perfect!!! Here's the recipe for the cheddar biscuits... (makes about 8 biscuits) 2 cups Bisquick® baking mix 2/3 cup milk 1/2 cup shredded sharp cheddar cheese 1/4 cup butter - melted 2 cloves of garlic - minced 1 tbsp fresh parsley 1/2 tsp salt -Combine Bisquick®, milk, and cheddar and beat with a wooden spoon for about 30 seconds. -Spoon on to greased cookie sheet. Smooth tops down with spoon. -Bake in 450 degree oven for 8 minutes. -Combine butter, garlic, parsley, and salt. Brush the mixture over top of the biscuits before serving.

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JOOOCY79

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Reviewed: Mar. 30, 2003

This was very tasty, however it wasn't as thick as I had hoped. Very expensive to make but worth it if you have the extra $$$$.

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DASON530

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Reviewed: Mar. 22, 2003

Oh My!! What a great recipe! I was looking for a seafood recipe and this was the ticket.

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HIGHMAINT64

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Reviewed: Mar. 8, 2003

My family enjoyed this dish. I changed things alittle however. I didn't had quite as much green pepper and used only scant cups of flour called for. I also added 1 1/2 tsp. of Old Bay Seasoning. I think this helped pick things up. As for left overs, I baked halibut and poured some of the casserole over that. I'll make this again and recommend it to everyone.

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LORI MCMASTER

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Reviewed: Mar. 3, 2003

This was really good, but I think it needs to be served with some pasta or toasted sourdough bread. It's just a little too runny to be served as a casserole. It's a real throwback to the way my Mom and Grandma used to cook: all concern for flavor, no concern for calories!

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DAVLAURAFF

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Reviewed: Feb. 26, 2003

This recipe is wonderful. It was my first attempt with cooking seafood and my family loved it. It is better than the dishes at most restaurants!

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VVICKERY

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Reviewed: Feb. 24, 2003

I made this recipe last week, and as usual, I didn't have all the things called for, so I had to wing it on some things. I had some fake crab, and used it and it was very good, I did have shrimp, and the only fish I had was a can of tuna, and, sorry, I used that. It was really good, and even though I messed up and didn't follow the recipe just right, it was very forgiving and it turned out very good, oh yes I added a dash of wine. I can tell that by making it correctly it would be wonderful, so next time, I'll plan ahead and have the correct stuff on hand. Thanks Katy M, from Cathy L.

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CATHY LIGON

Home Town: Encinitas, California, USA

Living In: Pagosa Springs, Colorado, USA

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Reviewed: Feb. 21, 2003

I personally did not care too much for this recipe, but I did have to change a few things. I had to leave out the shrimp due to allergies, so I doubled the Flounder, and found out that I really do not like scallops at all. My husband on the other hand thought it was great. It was very expensive to make, 1 lb crab meat costs $21 here and we live right by the ocean! I thought preperation was easy, but my husband thought it was a lot of work (watching from the other room!). If you like seafood and have some cash to spare, definately try it.

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ANTINA5

Home Town: East Quogue, New York, USA

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Reviewed: Feb. 16, 2003

Fabulous. Not too heavy or rich.

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LMIKLES

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Reviewed: Feb. 9, 2003

Pretty good :) My roomie and my bf loved it :) I made it low fat, with fat free cheddar, skim milk, non fat margerine. I didn't use scallops but doubled on the fish. I tend to think that the creamy texture masked the flavor of the shrimps, but it went with the crabmeat really well :)

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WANGNWONG

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Reviewed: Feb. 2, 2003

Everybody loved it. We actually ran out, because people had more servings than normal. Delicious!

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HANEYK00

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Reviewed: Jan. 28, 2003

This was awesome and leftovers were even better! The only changes I did was... instead of water, I used 2 cups clam juice (major flavor booster) and only 2 cups milk. Pretty much followed the main recipe other than that. thanks for sharing a great recipe.

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OODLES_OR

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Salem, Oregon, USA

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Reviewed: Jan. 19, 2003

After reading all the reviews, I was expecting this to be an outstanding recipe. But, unfortunately, that wasn't the case. I had a really hard time getting it to thicken, and it still didn't thicken after cooking. I substituted orange roughy for flounder and that was okay, and ommitted the scallops. Next time, if there is a next time, I'll omit the crab crust and just cook it and serve mixed with linguine.

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