Reviewed: Jan. 1, 2011

This was our Christmas dinner was great! To lighten the recipe for calorie counting reasons I used fat free margarine instead of butter, skim milk, and low fat cheddar cheese. It was delicious! Great special occasion dish! I will try with imitation crab meat for a regular weekday dish to cut down cost and see if it takes anything away from the overall taste.

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1 user found this review helpful

Reviewer:

Georgia Cyn

Reviewed: Dec. 26, 2010

This is a good start but it is a little bland for me. I did the crust as directed with fresh crab and it was delicious. I reduced the flour in the sauce by 1/4 cup and the sauce was fine. I also used 16 oz of clam juice and 1 cup of white wine to cook the fish in. I will make again but will experiment with adding garlic and/or salt or maybe even nutmeg and/or white pepper. We served it with a side of linguine lightly dressed in evoo.

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6 users found this review helpful

Reviewer:

Coco Perry

Reviewed: Nov. 19, 2010

OH MY! ADDED A PINCH OF NUTMEG TO THE SAUCE...WONDERFUL DISH I WILL DEFINITELY MAKE AGAIN. MADE IT FOR MY MOM AND SHE LOVED IT!!! THANK YOU

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4 users found this review helpful

Reviewer:

SpicyV

Cooking Level: Intermediate

Reviewed: Oct. 8, 2010

To Maura Mo .... This is basically a Rue. If it is not cooked long enough it will taste pasty. Suggest cooking a while longer. That should take care of the pasty taste. I hope this is helpful to you and others.

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3 users found this review helpful

Reviewer:

ezfromwi

Reviewed: Aug. 26, 2010

This was very tasty. I think next time I would like to decrease the sauce by half. Served with "Soft Garlic Breadsticks," raw sugar snap peas, and raw carrots. The breadsticks accompanied this dish very well.

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Reviewer:

JOSEPHINE ♥ ALLRECIPES

Living In: Fort Worth, Texas, USA

Reviewed: Jul. 26, 2010

This is such a rich and delicous dish. I use 1lb of scallops instead of adding any flounder, and I use canned crab meat, it's still SO YUMMY.

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3 users found this review helpful

Reviewer:

christiana23

Cooking Level: Expert

Home Town: Ithaca, New York, USA

Living In: Durham, North Carolina, USA

Reviewed: Jul. 21, 2010

Made according to directions. Sorry, as a seafood lover I was disappointed! Not impressed with recipe. Sauce didn't have enough ump--was bland. I expected a lot more wow for the amount of money I spent on the ingredients.

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2 users found this review helpful

Reviewer:

malady

Reviewed: Apr. 20, 2010

This was very very good. I followed the recipe exactly as stated and would like to offer a few suggestions. I would not add flour to the butter, onion, pepper, crab portion of the recipe. The flour just creates a pasty kind of thickness at the bottom of your dish. Secondly I would cut down on the milk-start with 2 cups and get it to the consistency you like. I found 3 cups made alot of bechemel sauce. I did add about 1 cup of cheese instead of 1/2. Add seasonings to your taste. I added some garlic powder. This is a wonderful recipe and very easy to personalize to your taste. I made it for my 25th anniversary dinner and my husband can't say enough good things about how this turned out. Thanks for sharing and I will definitely make again

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9 users found this review helpful

Reviewer:

susan

Reviewed: Feb. 28, 2010

Thought this was good, but very, very rich. The only thing I did different, was I used the fake crab meat stuff. I didn't want to spend 30.00 dollars on just the crab if I didn't like it. I like this in a small portion.

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5 users found this review helpful