2 Reviews

  • Most Helpful
  • Newest
  • Highest Rating

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.

0 people found this helpful. Was it helpful to you? [Yes] [No]
BecR December 07, 2009

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!

0 people found this helpful. Was it helpful to you? [Yes] [No]
Debber April 11, 2007
Grown-Up Tuna (Now Crab) Casserole