Cajun Crabmeat Au Gratin Recipe Reviews - Allrecipes.com (Pg. 6)
Reviewed: Jul. 20, 2005
I am from New Orleons and have been lookin for a good recipe for this. This one as so good and and so easy!!
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Reviewed: Aug. 30, 2003
My family absolutely loved this recipe. I did add a little more cheese than required, but this is definitely the best crabmeat au gratin I have tasted/made. I like the fact that there were no bread crumbs to dry it out. I would highly recommend it (and have!) to anyone. In fact, I plan to prepare this for some very picky "cooks" in our family, and am convinced they will love it as well. It is also good as a dip with chips or crackers.
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Reviewed: Jun. 27, 2003
This was a delight, I made it when my parents visited me from New Orleans and they loved it. Thanks for this great recipe.
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Reviewed: Jun. 15, 2003
Uhhh. If you like a LOT of cheese flavor, this is for you. I loved the spicy flavor but felt all the cheese was just too overwhelming. I did substitute shrimp for crab, but this change didn't effect the prominence of the cheese. I suppose I would make this again, but maybe as a side dish rather than the main thing. It's quite easy to make but does take some better than average time. One note - my 9 X 9 dish was only filled 1/2 way to the top. It's just as well, because this dish is so rich, I could only eat a little bit anyway.
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Photo by CURTISLEE

Cooking Level: Intermediate

Home Town: Valley, Nebraska, USA
Living In: Omaha, Nebraska, USA
Reviewed: Apr. 15, 2003
Took this to our friday night card party and everyone loved it. I did tweak the receipe somewhat. Used 3 cans of crabmeat instead of the lump. Also added 1/2 t old bay seasoning and 1/2 t garlic pepper. Instead of American Cheese, used a bag of mixed cheeses because that is what I had on hand. And believe it or not, this tastes even better the 2nd day! Thanks for the great recipe Dennis. It will become a staple for our parties for sure.
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Living In: Medina, Ohio, USA

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Reviewed: Apr. 13, 2003
This was an outstanding crab dish, Dennis! I served it at my seafood-themed brunch and people gobbled it right up. Unsure of the spicy-index of the crowd, I cut the salt, cayenne and Cajun seasoning in half. I increased the crab to 1 1/2 pounds, as well as the eggs to 3. Didn't seem to ruin the dish at all. Next time I'm making this for my family, I will go back to your original recipe. We like it spicey!
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Displaying results 51-56 (of 56) reviews

 
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