I just made this recipe, and it was really, really good! Even better than when my mom used to make 'em (under the monicker "Hobo Potatoes")! I did prepare a couple things differently though... First, I used red potatoes and white onions, as that's all we had available. The biggest thing I changed was that I didn't use butter; rather, I used olive oil, and only used enough to lightly coat everything. The other thing was in addition to salt and pepper, I added all-purpose dill seasoning, which tasted amazing! This is a great recipe, very easy to prepare, and cook time is dead-on.

Reviewed On: May 24, 2009

This was my first attempt at making a crab dip, and it was VERY good! I doubled the servings to 32, and made it for me and my girlfriend's housewarming party this past weekend; it lasted no more than an hour! I only made a few adjustments to the recipe: First, rather than using all canned crab meat, I used half canned crab meat, and half lump crab meat from a local seafood shack. We live on Maryland's eastern shore, so there's no excuse NOT to use fresher, larger chunks of crab meat. I intended for the canned stuff to be used more as a filler, not so much for flavor. Second, I too used additional cheese. I sprinkled a fairly thin layer of shredded cheddar cheese on top before cooking. And third, I served the dip from the cooking dish, rather than a bread bowl. And I still cooked it overall for 30 minutes, though 20 minutes with the lid on the dish, and 10 minutes with it off. This recipe was very easy to make, and I will definitely make it again! Oh yeah, this should go without saying, but I also sprinkled Old Bay on top :-D

Reviewed On: Oct. 29, 2007