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Cajun Crabmeat Au Gratin
August 30, 2003

My family absolutely loved this recipe. I did add a little more cheese than required, but this is definitely the best crabmeat au gratin I have tasted/made. I like the fact that there were no bread crumbs to dry it out. I would highly recommend it (and have!) to anyone. In fact, I plan to prepare this for some very picky "cooks" in our family, and am convinced they will love it as well. It is also good as a dip with chips or crackers.

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