Great recipe. I, too, substituted Old Bay Seasoning (1 1/2 tsp) for the cajun seasoning and cayenne pepper, and also added 1/2 tsp ground marjoram. Be sure to thoroughly rinse the lump crabmeat; I sprinkle it with lemon juice BEFORE rinsing it to help remove the "crabby" smell and taste. We live on the Gulf coast where this dish is a staple; this recipe is as good, if not better, than most local restaurants serve. We sprinkle parmesan cheese on top-- delicious!
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