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Cajun Crabmeat Au Gratin
April 13, 2003

This was an outstanding crab dish, Dennis! I served it at my seafood-themed brunch and people gobbled it right up. Unsure of the spicy-index of the crowd, I cut the salt, cayenne and Cajun seasoning in half. I increased the crab to 1 1/2 pounds, as well as the eggs to 3. Didn't seem to ruin the dish at all. Next time I'm making this for my family, I will go back to your original recipe. We like it spicey!

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