Reviewed: May 8, 2010

This was good. Next time I would halve the cream of mushroom soup mixture and add some cubed bread to the shrimp crab mix so its easier to roll. I would also sub a fresh parm asiago mix for the cheddar as it just didn't quite fit.

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10 users found this review helpful

Reviewer:

Muffin Mom N Garlic Girl

Cooking Level: Expert

Home Town: Palmerton, Pennsylvania, USA

Living In: Melbourne, Florida, USA

Reviewed: Mar. 9, 2010

WONDERFUL!!!! I love it! i did not use shrimp but served it over white rice. wonderful!! make sure to serve within thirty mins!!

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3 users found this review helpful

Reviewer:

justmefromtheco

Reviewed: Jan. 3, 2010

I thought it was pretty good but my boys weren't crazy about it (the sauce on the flounder) and they are generally good eaters. I'm going to go ahead and remove from my recipe box since they wouldn't want me to fix it again.

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1 user found this review helpful

Reviewer:

Terri

Reviewed: Dec. 3, 2008

This dish is a keeper! I used imitation crab and added a few crushed Ritz to the mix, also used fresh mushrooms and Alfredo sauce instead of soup. Fantastic

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Reviewer:

anne55

Reviewed: Aug. 22, 2008

Pretty good, I topped it with the crab and shrimp since I didn't have any toothpicks, next time I will roll them, flavor was pretty good I used mahi mahi in place of flounder

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4 users found this review helpful

Reviewer:

Bone Ami

Cooking Level: Intermediate

Home Town: Arlington, Texas, USA

Living In: Clayton, Ohio, USA

Reviewed: Jun. 25, 2008

i made this recipe with a few alterations. i used a cornbread stuffing mix in addition to the listed ingredients and used a bottled alfredo sauce instead of cream of mushroom soup. try this recipe with the cornbread stuffing and alfredo sauce. it's delicious.

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10 users found this review helpful

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idahodriftboater

Cooking Level: Expert

Home Town: Boise, Idaho, USA

Reviewed: Oct. 12, 2007

I did a variation. I used talapia instead of flounder and just layed the fillets out in the pan. Instead of paprika, I put in a teaspoon of Emeril's Bayou Essence. I put everything on top of the fish and put the cheese on, then sprinkled more of the Bayou Essence over the top. Then baked as directed. MUCH more flavor this way.

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Tami C

Reviewed: Sep. 24, 2007

this is a new favorite! very very good, and not that difficult to make. i would reccommend it. we used a different type of white fish and it was delicious.

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Reviewer:

Jenna

Reviewed: Jul. 17, 2007

This was quick and easy!The only thing I did different was I did not wrap the fish. I just laid the shrimp and crab mixture on top. I also did not use cheese. I was trying to keep it low fat. Everyone in the family was pleased. I will make again!

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7 users found this review helpful

Reviewer:

e. cook

Home Town: Raleigh, North Carolina, USA

Reviewed: Mar. 19, 2007

I gave this recipe to my sister. We were having about 12 people over for lunch. This was a huge hit. We almost ran out and we made twice as much as we needed. It has only been 3 days since we had this and people have asked us for the recipe. One friend has family over and was describing it for them and wants to make it. There was alot of the soup left over but we used it to spoon over some baked chicken and it tasted great! Also, we used tilipa instead of flounder, use a toothpick to hold your fish together if you're having problems keeping it together.

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16 users found this review helpful