Reviewed: Jun. 9, 2009

I did not care for this recipe.

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Reviewed: Feb. 17, 2009

Loved it, had it for our Valentine's party and everyone loved it and they were right, people asked for the recipe! I did add more hot sauce and also added 1 tsp of garlic powder and 2 tsps of sugar. YUMMO!

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TIMEL

Cooking Level: Intermediate

Home Town: Bailey, Colorado, USA

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Reviewed: Feb. 1, 2009

I made this for a Super Bowl party and it went over great!! The recipe is a good blend of flavors... I did add extra hot pepper sauce. Thanks for this great recipe!!

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Diane

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Reviewed: Jan. 5, 2009

I made this for a New Year's Eve party and used 2 cans of white crab meat (I just couldn't see using imitation crab in a crab dip). Then I split the recipe in half, making half with the hot sauce, and to the other I added a little seafood seasoning. Both were very bland. I added more hot sauce (Louisiana style) and more than 1/4 tsp cayenne pepper and that brought it to just enough flavor to be served. I paired it with celery and cocktail rye bread. I can't really recommend this recipe as written. Next time I will try a hot crab dip, as I think heat may bring out the crab flavor.

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CarlyB

Cooking Level: Intermediate

Living In: Seneca Falls, New York, USA

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Reviewed: Sep. 6, 2008

We have made this crab dip for every party we've had over the past year, and it's ALWAYS a hit! We usually double the hot sauce and add a little lemon for extra taste.

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Biscolph

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Reviewed: Jul. 20, 2008

I made this for a party recently, and forgot to add the sour cream...it was still awesome! It was the first thing gone from the table. I do usually add more hot sauce, and red pepper flakes to spice it up. I love this dip!

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dhw1969

Cooking Level: Intermediate

Home Town: Salem, Ohio, USA

Living In: Columbus, Ohio, USA

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Reviewed: Jun. 25, 2008

Very Good! Have used at least 5 times already. Good responses from company and family.

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autzak01

Home Town: Phoenix, Arizona, USA

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Reviewed: May 9, 2008

Sorry... this was very bland. I tried adding more hot sauce... more cheese... more onion. Next time I will cut the lemon juice and maybe try horseradish. Disappointing.

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renee

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Reviewed: Mar. 25, 2008

I use this as a recipe base often. It reminds me of a friends recipe I always loved. Added old bay (lots) and white wine!! Taste, and if it doesnt' taste good enough, add more wine!! Use imitation crab meat and the rest of the recipe as listed. Tastes great if made a day in advance.

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wendy106

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Reviewed: Feb. 13, 2008

good recipe,added old bay to taste and it was great

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ARMYCOOKWIFE

Cooking Level: Intermediate

Living In: Fountain, Colorado, USA

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Reviewed: Jan. 25, 2008

This is your ol grannies book club recipe, way too much lemon, sour cream, cream cheese. wheres the crab ? Ditch the onions and celery. add twice as much real crab meat, add a few tablespoons of spice, etc.

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MrMajorTom

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Reviewed: Dec. 1, 2007

very, very bland with the recipe as written. i added 5 times as much hot sauce as recommended, plus celery salt and still just average. it for sure needs twice as much crab. i really couldnt even tell it was in there! dont know what i did wrong, or if its just the recipe that is wrong. so sorry :(

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lduv143

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Reviewed: Nov. 30, 2007

I made this recipe for our Thanksgiving appetizer table. It was great. I did add (1) extra cream cheese, because I increase the crab meat, using 1 lb (we love crab meat). I used fresh picked claw meat and it was well worth the extra $$. I did omit the cheddar cheese, because I didn't want to take away from the taste of the crab meat. I also seasoned with Old Bay seasoning. My family loved it. I also think it would be good using canned crab or shrimp, if you were in a pinch and fresh was not available. Also, I use fat free cream cheese and fat free sour cream and it didn't make a difference in the taste.

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Kelli Tennison

Cooking Level: Expert

Home Town: Tyler, Texas, USA

Living In: Chandler, Texas, USA

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Reviewed: Nov. 22, 2007

Great start, but many different tastes lead to much customization. For our group, I dropped the onions, halved the sour cream (to thicken), added 1/2 teaspoon garlic salt, and dolloped in heavily (15-20 drops) with the hot pepper sauce. And we love it!

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JGM4skis

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Reviewed: Sep. 3, 2007

Delicious! I used reduced fat cream cheese and lite sour cream and it was still very thick and creamy. Served with ritz type crackers, but they crumbled. Probably better with stronger cracker or veggies.

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LONGISLANDL8Y

Cooking Level: Intermediate

Living In: Centereach, New York, USA

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Reviewed: Aug. 24, 2007

There just wasn't enough crab in this dip, so we doubled the amount, and served with tortilla chips. Added extra Tabasco sauce as well, for without these additions it would be rather bland. Great reviews though with the additions, I will definitely be keeping this one!

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CHELS

Cooking Level: Beginning

Home Town: St. John's, Newfoundland, Canada

Living In: Montreal, Quebec, Canada

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Reviewed: Aug. 18, 2007

I had to add a lot to this to make it work - four cloves garlic, salt and pepper and another can of crab, plus double the hot sauce. Then it worked!

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Daisy Doodlebug

Cooking Level: Expert

Living In: Saint Paul, Minnesota, USA

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Reviewed: Jul. 13, 2007

I made this for a friends buffet, and it was the first thing to disappear! People stood around the bowl scooping it up. I also made it with shrimp, and it was just as delish!

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motherf61

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Reviewed: May 17, 2007

I used real crab meat thinking this would be better with the real thing. I struggled to give this dish some flavor. I put it in the frig hoping the flavor will come to life if it sits. If not, I won't make this again.

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