Mmmm deelish! Made a few changes to this easy and tasty dish, and it still turned out wonderful! Used a full pound of lump crabmeat and the brandy option (used cognac), subbed catsup for the tomato paste (as that is what I had on hand), and subbed evaporated milk for the cream. The sauce thickened nicely after just a few minutes--just the way we like it--and no water added. Thanks for this delightfully grown up version of tuna casserole, Caro! Made for One Dish Casseroles in the photos forum.
This really hit the spot! Great aroma while the garlic is cooking, and really gets the gastric juices flowing! The only thing I did differently was to use "imitation" crab meat (16 oz. pkg, frozen--thawed), since our nest isn't empty yet! This one is going into my cookbook--it's a KEEPER!