Reviewed: Jan. 24, 2013

Wow. What a special meal this was for my sister's 50th birthday dinner celebration. EVERYONE loved it... Served it over angelhair pasta and with a tossed salad, warm biscuits, and acorn squash as a side. 8 of us were full afterwards, (Had to leave room for birthday cake!)and there was enough left over for 4 lunches the next day. Not a meal we'll make frequently because of the cost, but for special occasions, definitely...

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Reviewer:

Susan Carne

Reviewed: Jan. 19, 2013

Freaking good! Made it over white rice & it was to die for...especially if you love seafood!

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Reviewer:

tlawhun

Cooking Level: Intermediate

Home Town: London, Ohio, USA

Living In: Westerville, Ohio, USA

Reviewed: Aug. 30, 2012

Seafood part of recipe was great, but the sauce tasted and looked like wallpaper paste, very bland. Too much flour in roux. If I made this again, I would cut the flour for the roux down to a couple of tablespoons, NOT 1/2 cup! Could not taste the Worcestershire sauce or the hot sauce at all.

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Reviewer:

blessinge

Cooking Level: Expert

Reviewed: Aug. 16, 2012

Great dish! I left out the salt, hot sauce, shrimp, and scallops per diet requirements for the household. I added 1lb immitation crab (polluck) with the flounder and it turned out very tasty. The changes saved $s and this is a great recipe for a low salt diet.

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Reviewer:

nosalt

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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Reviewer:

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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Reviewer:

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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Reviewer:

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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