Reviewed: Apr. 23, 2013

This was very good but it took twice as long to cook than the recipe states.

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Reviewer:

maw5016

Cooking Level: Intermediate

Home Town: Millersburg, Pennsylvania, USA

Living In: Harrisburg, Pennsylvania, USA

Reviewed: Dec. 31, 2012

This recipe was alright, it seemed to be missing something. It would likely make a good side dish, but on it's own it's a little too much.

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Reviewer:

NghtSkyyStarz

Cooking Level: Expert

Home Town: Scottsdale, Arizona, USA

Living In: Parker, Colorado, USA

Reviewed: Dec. 28, 2012

I followed your recipe except I omitted the salt because the Tony Chachere is pretty much all the salt I want, used a finely chopped jalapeño and rice flour. It just came out of the oven, the wait is over.... and WOW!!! Merçi! Fantastique! This would make a great stuffing for merlitons, too.

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tuxthelux

Reviewed: Nov. 4, 2012

I tried this recipe for my daughter's birthday and it was a BIG hit. Cheesy and easy to make! I did cut back on the salt.

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Reviewer:

Lisa

Home Town: Tomball, Texas, USA

Reviewed: Oct. 6, 2012

Excellent dish! Definitely a splurge meal, high in fat and calories - but that's why it's so good! I would serve this to company. Family loved the dish. Just so good. We had it for dinner, but it would be great for brunch or a weekend lunch. Did I mention I liked it? I did have to make 2 modifications, but I do not believe it changed the recipe. Used 2% cheddar cheese because it is what I had on hand, and I was out of cream so I fudged by melting butter into skim milk. We watch our salt, so I use unsalted butter and decreased the amount of salt in the recipe. Thanks for the recipe!

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Reviewer:

Roz147

Cooking Level: Expert

Reviewed: Oct. 5, 2012

This is so good, you should not make this if you have no willpower. We could not stay away from the leftovers the night we cooked this. AWESOME!

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B. Barnett

Cooking Level: Intermediate

Reviewed: Jul. 19, 2012

I really didnt care for this at all, all the cheese made it too greasy, and I agree with others it was also too salty. I would have liked for it to be more of a creamier blend with the cheese. On the look out for a better Crabmeat Au Gratin recipe.

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Reviewer:

aeausman

Reviewed: Apr. 20, 2012

This was very good. Due to other reviews I did cut back on the salt but it was still too salty. I'm drinking water like crazy. I used skim milk rather than the cream with no noticeable difference to consistency. I cut back on the cayenne but would cut it back a bit further. I don't use American cheese in my cooking - I used all cheddar. Sounds like a lot of changes to justify 4 stars but we really enjoyed it all the same. We'd just enjoy it more so with the amendments - and I will make it again.

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Reviewer:

COOKINKIWI

Cooking Level: Expert

Home Town: Auckland, Auckland, New Zealand

Living In: Milton, Ontario, Canada

Reviewed: Jan. 8, 2012

Terrific Dennis. I loved your casserole. Was looking for as special crab au gratin and I think I have found it. For those of you who are complaining about the saltiness...check the "stuff" you are using that you believe (erroneously) is "American Cheese". It probably is "American Cheese Product" or "American Cheese Food". Whatever Cheese Product or Cheese Food is, it ain't American Cheese. It is a very salty imitation food substance that is not even considered food at all. It probably has a brand name on the label, and you thought it was a real cheese. Use real american cheese. It is not salty and will not add salt to your recipes.

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Reviewer:

Kat.Holmes

Reviewed: Aug. 30, 2011

My five-star rating has to be qualified: I'm giving this recipe five stars AS A DIP, not an entree. It is far too rich to eat a serving as a main course! But that's not a complaint; it's delicious! It was a huge hit and we'll have it again. My alterations were as follows: increased the creole seasoning to 1 1/2 tsps, reduced salt to 1/2 tsp, used all sharp cheddar and baked most of the green onions in the dish, reserving a smaller amount for the topping. Fantastic!

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