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Baked Seafood Au Gratin
April 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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