Great recipe. However, I have discovered some substitutions. I did microwave the bacon as many suggested. The first time I made it I ran out of BBQ seasoning about halfway through my shrimp, so I substituted mesquite and liked it better than the BBQ seasoning. I prefer the smokey mesquite flavor over the sweetness of the BBQ seasoning. Also, I decided that I did not want bacon on all of the shrimp so I dipped some in the bacon grease and rolled them in the seasoning. They were equally tastey. I served the shrimp to a group of friends last wek and they all raved over them. This recipe is a keeper! I encourage you to try it with the mesquite seasoning.

Reviewed On: Aug. 3, 2009

Great Dip! I served it to two of my most finicky girlfriends today and they loved it. As most other reviewers I modified the recipe a bit. I used: 2 cans of crab meat; low fat sour cream; low fat spreadable cream cheese; 1 cup grated parmesan; 4 cloves garlic. I also added several dashes of worcestershire sauce and a dash of Louisiana style hot sauce. I omitted the mayo based on the suggestion of other reviewers. I mixed the ingredients the night before and baked for one hour before serving. I served it with small rounds of garlic toast, which I made myself. I was surprisingly pleased with the can crab but will try fresh next time to see if there is a significant difference. I may also add shrimp. This is a keeper that I will serve often.

Reviewed On: Mar. 5, 2009

Delicious, though not what I anticipated. I thought it would be similar to a pecan pie, but it is more like a deep dish chocolate chip cookie. I baked one for Thanksgiving day and another one the following day since I had ingrediants. I used Southern Comfort instead of Bourbon and it was just fine. I put 2 tablespoons in the second one and it did not alter the consistency. I are with a few dollops of cool whip. This is a keeper! Fast and delicious!

Reviewed On: Nov. 29, 2008