Reviewed: Sep. 7, 2008

This was great! Just a bit of a kick, I used Old Bay and omitted the salt based on other reviews.

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Dawn


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Reviewed: Jul. 14, 2008

I love this recipe and so does my family! The only thing I changed was adding more crabmeat! My husband doesn't really like "fish" but he's asked for thirds every time I've made it. I use the imitation crab meat, I think it has a sweeter flavour.

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Lauren H.

	Cooking Level: Intermediate Living In: Barrie, Ontario, Canada
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Reviewed: Dec. 10, 2007

I am a Personal Chef and I have made this for a few of my clients and my family. Everyone just fell in love with it. The only change that I made to it was I added some toasted bread crumbs about 3 minutes before I took it out of the over and it added a nice crunch. One of my clients used it as a Holiday Dip for her party and it ran out in the first 30 minutes of the party!!! Hats Off To You for a Job Well Done!!

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Skybird

	Cooking Level: Professional Home Town: Lafayette, Louisiana, USA
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Reviewed: Nov. 28, 2007

Skip the American cheese, sustitue for a good sharp cheddar and my family loves this!

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Reviewer:

Gamechef, lower your LDL


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Reviewed: Apr. 19, 2007

My husband is a chef born and raised in Louisiana and he really enjoyed this dish. Now I need to find a way to make it just a little bit healthier for him. :0)

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ChefBill'sWife


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Reviewed: Jan. 2, 2007

I found this too rich, too salty for my tastes, and that was using low-fat milk instead of cream, some asagio cheese in place of American (yuk). Hubby who loves cheese ate it, wasn't impressed. Could not imagine eating it as a main dish, maybe as a bread/cracker dip. Won't be making it again.

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DINERIGHT


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Reviewed: Nov. 26, 2006

Made as a side dish for Thanksgiving. Guests liked it and requested recipe.

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TEB1015


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Reviewed: Nov. 12, 2006

We really like this one and have used it many times.

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Criscoh

	Cooking Level: Expert
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Reviewed: Jun. 23, 2006

I also live in Louisiana and have used this basic recipe for years. My family loves it! Instead of the heavy cream I use one can of evaporated milk and I also substitute the crab meat with Imitation crabmeat on occassion. This is only because one of my children deosn't like real crab (go figure?). Any way it is an excellent recipe.

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Kim B.

	Home Town: Metairie, Louisiana, USA
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Reviewed: May 22, 2006

Fantastic! I think next time we may add some veggies such as peas since we used it for a main dish.

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DELANIA

	Cooking Level: Intermediate Home Town: Toledo, Ohio, USA Living In: Cocoa, Florida, USA
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Reviewed: Mar. 3, 2006

Very good, I followed the recipe exactly. Served it with crackers to friends at a small get together, not a huge hit, but well received. This is a very rich dish so a little goes a long way.

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aliceandtrixie

	Cooking Level: Expert Living In: Fredonia, New York, USA
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Reviewed: Mar. 1, 2006

This was sooooo good! My husband is also from Louisiana and he just loved it as well as my daughter. I gave 5 stars because I followed the recipe without diversion. I agree however with other users to omit the salt, but the family already told me this is a keeper! Thanks Dennis!

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TROLLHEAD1

	Cooking Level: Intermediate Home Town: Buffalo, New York, USA Living In: Syracuse, New York, USA
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Reviewed: Jan. 22, 2006

This is a decent recipe, but a little too salty. I would definitely make this again, but I will look for ways to cut the salt. Omit salt in recipe, rinse seafood before prep, check sodium profile on cheese, etc.

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DietTech77

	Cooking Level: Professional Home Town: Mobile, Alabama, USA Living In: Atlanta, Georgia, USA
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Reviewed: Jan. 8, 2006

I made it without the cajun, and it was still delicious! I will make this again!

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Cindy

	Cooking Level: Expert Home Town: Lewisporte, Newfoundland, Canada Living In: Stephenville, Newfoundland, Canada
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Reviewed: Dec. 24, 2005

I don't enjoy seafood but made this dish for the holidays. I made it just as the recipe called and everyone loved it!

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FIZGIGG

	Cooking Level: Beginning Living In: Minneapolis, Minnesota, USA
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Reviewed: Dec. 18, 2005

This is a great recipe. I added a little more crab myself.

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Chris

	Cooking Level: Intermediate Living In: Houston, Texas, USA
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Reviewed: Dec. 16, 2005

This was FANTASTIC! Very r

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