Reviewed: Mar. 20, 2012

Wow, just made this and it's a keeper- I used red pepper instead of green and I used grated Velveeta for the cheese- YUM!

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SherryCOTA

Reviewed: Mar. 17, 2012

Pretty good dish, but it took a lot of work (took me 2 hrs total) and did not have a whole lot of flavor. I followed recipe, but added 3 cloves of garlic to onion/pepper mix. Even so, not much flavor. Bottom portion with crab/onion/pepper "crust" did not do much for the dish and was just added work making a separate roux. Everyone liked it, but assumed it was a basic seafood newburg with a funky bottom part. Next time, I think a good newburg is a better bet time-wise and taste-wise.

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Reviewed: Jan. 8, 2012

i give this 5 stars the best delicious

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annadasilva64

Reviewed: Dec. 27, 2011

Excellent! I changed it just a little, though. Based on others' recommendations, 1 doubled the scallops to 2 pounds; eliminated the flounder; added 1 bottle clam juice and reduced the milk to 2 cups. Also, I didn't use the pepper (we don't care for it) and added some garlic to the onion as it sauteed. I put it together the day before, then all I had to do was pop it in the oven. It got rave reviews from everyone around the holiday table. I will definitely be making this again. Thanks!

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cecefltrn

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Cranberry Township, Pennsylvania, USA

Reviewed: Nov. 16, 2011

I made this last night and it is delicious. I used a bottle of pure clam juice instead of water and the flavour was wonderful. I will definitely make this again. Served on basmati rice with steamed brocolli with garlic slivers. Healthy and Yummy.

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Oliver Pit

Cooking Level: Expert

Home Town: Vancouver, British Columbia, Canada

Living In: Oliver, British Columbia, Canada

Reviewed: Sep. 10, 2011

LOVE IT...I have made this several times, modified and omitted a few things, but this is a sure fire hit at my house.

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Linda

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Somers, New York, USA

Living In: Jupiter, Florida, USA

Reviewed: Jul. 26, 2011

I am an experienced cook. I love this site, and find it quite reliable because of the great review feature. This recipe was ho hum at best, and pasty. It needs a sherry or wine reduction with the onion and pepper to add some richness to complement the seafood and it should have much less flour. It tastes like filler.

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Celeste

Reviewed: Jul. 17, 2011

This recipe has everything! My family and guest loved it!! Definitely one of our new favorites.

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TexasChef

Reviewed: Jul. 8, 2011

Made this for the 4th this year and everyone loved it. The flavor was wonderful and worth the money spent on the seafood. I would recommend this to anyone that loves seafood.

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Cathy

Reviewed: Jun. 20, 2011

This is definitely GOOD Yummy STUFF!! Think rice pilaf would be great with this and/or make a double batch of the peppers and onions for the bottom because it was real saucy and oh sooo good!! Will not disappoint!!

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