Thank You: Shrimp and Crab Fondue Copycat (like Uno's) - variation

Thank you for posting this, it came out very well. I only tried this recipe once, so far, and I would like to post my own lessons learned:

1) Rather than fool with 2 (6 oz. each) cans of crab, I used 1 1lb. can (it was on sale at a good price locally) and I think that was too much crab, so next time I will stick with the recipe.

2) I could not find "fresh Parmesan" cheese in shredded or brick form, except for possibly going to the deli counter. They were closed by the time my wife and I were shopping, so I used pre-packaged shredded Parm. The "cheesy crust" similar to what appears at Uno's did not appear, the crust I got was a harder cheese, it did not melt into a nice gooey "crust" as I had hoped. Perhaps it was because I used pre-packaged instead of "fresh" (it was NOT the grated parm that comes in a shaker container, it was in the same department as the other shredded cheeses, such as Mozzerella and cheddar, etc.). Next time I will add some smoked Provolone on top of the Parm. (Unless you good folks have another suggestion). I noticed that the Parm when mixed with shredded mozzerella and Provolone melted real nice on a pizza I made afterward, so I assume the Provolone and Parm would do well together on top of the fondue.

Any other tips or lessons learned, please pass them on.

Paul