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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Reviewer:

ZABBA23

Reviewed: Aug. 11, 2011

This is one of the best crabmeat casseroles I've ever tasted. Just rich enough with a little kick to it. I also used all cheddar cheese. Thank you for this great recipe!

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Reviewer:

trfancher

Living In: Birmingham, Alabama, USA

Reviewed: Jun. 6, 2011

Yum to the max. I don't eat american cheese, so it was replaced with white cheddar & colby. Will definitely be making this again.

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Reviewer:

_-*Rasta Pasta*-_

Cooking Level: Intermediate

Reviewed: May 22, 2011

Not good. Not your traditional Crabmeat Au Gratin. I am a native of New Orleans and trust me, this does not come close. I'm only giving it a star because the system is forcing me to, but it is not desrving of a star. Don't waste your time or your crab meat. Sorry if this sounds cold, but I'm only being honest.

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Reviewer:

w410berry

Reviewed: Jan. 2, 2011

As a New Orleanian there is NO WAY I could use American cheese! lol (sorry recipe writer). I used all sharp cheddar and extra cayenne to spice it up. I also baked it WITH the green onion instead of adding it later.

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14 users found this review helpful

Reviewer:

geauxgirl

Reviewed: Nov. 29, 2010

The only thing I didn't like is that it was a little too quiche-like. Don't get me wrong though, it was absolutely delicious...I was just hoping for something creamier like the one they serve at Ralph and Kacoo's in New Orleans. Next time I will omit the eggs.

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Reviewer:

THEREZ77

Cooking Level: Intermediate

Home Town: Lafayette, Louisiana, USA

Living In: Baton Rouge, Louisiana, USA

Reviewed: Oct. 20, 2010

WOW! New Orleans is one of my favorite US cities. We felt like we were there. I made the recipe exactly as shown. It was perfect! It was a very nice treat from our normal healthy eating!

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Reviewer:

lisashag

Reviewed: Jul. 12, 2010

Delicious! The recipe was very easy to follow. I split the mixture in half prior to baking and froze one half. I popped the frozen portion in last night at 350 for 40 minutes and it turned out delicious the second time around as well. I did use all American cheese (Bon Ton crab au gratin was my inspiration) and added a little sherry prior to adding the cream mixture. This one's a keeper!

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