Reviewed: Dec. 24, 2012

This was great! A couple of different things, I used pepper Jack cheese slices instead and didn't have any lobster meat but it wasn't missed. Next time I make it, I plan to used breadcrumbs and try oysters and use oysters.

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Reviewer:

Ladybugcook

Cooking Level: Intermediate

Home Town: Hornbeck, Louisiana, USA

Reviewed: Nov. 26, 2011

Try it served with puff pastry it's even better! Sometimes our local stores don't have the crab, you can substitute imitation and it still works. Do not however, substitute the lobster shrimp or scallops. Glad I found this, we had it done by an executive chef at a local dining establishment, and when he left, the recipe went with him! They only ran it as a special when he was working! He served in in layers over puff pasty pillows.

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Reviewer:

katbar

Reviewed: Apr. 25, 2011

This was good but not Christmas Eve good. I made it for a crowd. I think I was looking for something thicker & richer. But it is tasty.

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3 users found this review helpful

Reviewer:

ERIKA MD

Reviewed: Jan. 6, 2011

I took some reviewers' suggestions and used 1/2 C heavy cream and 1/2 C milk, mixed with a can of cream of mushroom soup. I didn't mix in any flour or butter, but did add some shredded cheddar cheese. I poured the "casserole" over cooked white rice and the family absolutely loved it. Reheats well too.

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Reviewer:

hutchlm

Reviewed: Dec. 31, 2010

Delicious recipe. I used one 10 oz. can of cream of mushroom soup and 10 oz. of creamo instead of the milk. I used 1 can of crabmeat, prawns cut into pieces and scallops. I agree this is a rich recipe so poured the casserole onto herbed rice instead of by itself. Will definitely make again.

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Reviewer:

Katie13

Cooking Level: Expert

Reviewed: Oct. 12, 2010

I used this as a base recipe and customized it quite a bit but got rave reviews at my last dinner party.

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7 users found this review helpful

Reviewer:

Dining Diva

Cooking Level: Expert

Home Town: Agawam, Massachusetts, USA

Living In: East Granby, Connecticut, USA

Reviewed: Jan. 7, 2009

In response to OsuzyQ about the cheddar being too strong, I have a similar recipe that calls for Velveeta cheese instead of cheddar. It makes it much more velvety as the name implies.

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Reviewer:

Bibi

Reviewed: Nov. 29, 2008

I only gave this recipe 4 stars because I didn't follow it exactly. I used 1 1/2 cups heavy cream and 1 cup of milk. I also added 2 tablespoons of sherry to the milk mixture. For spices, I added nutmeg, old bay, and cayenne pepper. Finally, I doubled the cheese (I used shredded monterey jack). Doubling the cheese and using heavy cream made it a little thicker. I then served it over white rice. Delicious!

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18 users found this review helpful

Reviewer:

Alayna B

Cooking Level: Expert

Reviewed: Sep. 5, 2008

This is a really wonderful recipe. You can switch around the seafood as much as you please. For those that are having problems with this being too soupy, it might be your seafood. Stores sometimes fill seafood with water, especially scallops. When cooked, the seafood releases the water. Make sure you dry off your seafood, or even let it drain for a few minutes on a paper towel. My friend gave me this advice and it has helped tremendously with my seafood recipes. If that doesn't work, you can always pour this over noodles, and no one will ever know! :) Happy eating!

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Reviewer:

cjscott

Cooking Level: Intermediate

Living In: Omaha, Nebraska, USA

Reviewed: Jan. 2, 2008

Solution for thickening... This is how you make a roux or white sauce, but in reverse. Look up how to make a white sauce and replace it with the quoted below. "Heat the milk in a saucepan over medium heat, and mix in the flour and 1 1/2 teaspoons butter until well blended. Gradually blend the cheese into the mixture. Season with salt and pepper. "

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26 users found this review helpful