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Hot Crab Dip I
I'm from Maryland, and naturally, LOVE crabs. I used 1 lb. (16oz) fresh back fin crab meat from the grocery store, and added MUCH more Old Bay ( I seasoned to taste). I also equally matched the mayo and milk and opted out of the cheese topping. I cooked this in a dish rather than bread bowl and served w/ french loaf. I was looking for a good starter crab dip, and this was it!!! EVERYONE who has tried this asks for the recipie...and asks for a repeat appearance! I am now known for my crab dip!
13 users found this review helpful
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Reviewed On:
Sep. 13, 2005
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