Reviewed: Nov. 4, 2009

Delicious but time consuming. That is why I only gave it four stars. Be sure you use premium quality crabmeat and go light on the salt, because the cajun seasoning is quite salty. My husband thought this was one of the best Crabmeat Au Gratin dishes he has eaten.

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GAYLE521

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Reviewed: Oct. 28, 2009

I haven't even taken it out of the oven yet, and I'm drooling. I was like a kid licking the beaters... Absolutely love the flavor.

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SLGIOIA

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Reviewed: Sep. 27, 2009

I thought it would be a bit creamier. But still good. Served it over rice.

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Lauren

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Reviewed: Aug. 16, 2009

As a few people recommended, I omitted the salt, but increased the Creole seasoning to 2 tsps, cayenne to 1 tsp, and added 1 tsp white pepper. I only used approx 1/4 cup of onion, and used all sharp cheddar for the cheeses. A-one, top-notch, and quickly disappeared as an appetizer served w/crackers, bread and crudites. Yummm!

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South Tampa Sonia

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Reviewed: Dec. 7, 2008

I was looking for a recipe to use up left over crabmeat. WOW! This is so tasty. Instead of using heavy cream, I used evaporated low fat milk and I used lesser amounts of salt & cheeses. It still came out great. I love the bit of "bite" the cayenne pepper gives it. Serve with a salad and it's a complete meal. You gotta try this.

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Marjy

Cooking Level: Intermediate

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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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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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