Reviewed: Aug. 28, 2006

This was very easy and quick. I literally brought it outside to my guests, ran back in for something, and it was gone when I got back! I served with Stacey's Naked pita chips and it was great. I did add a little Old Bay seasoning and some dashes of hot pepper sauce to give it a little zing, but great recipe. Love that it uses canned crabmeat! Will definitely make again soon.

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BETHMCNICK

Cooking Level: Intermediate

Home Town: Croton On Hudson, New York, USA

Living In: Repulse Bay, Hong Kong Island, Hong Kong

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Reviewed: Aug. 28, 2006

This dip is excellent. It's sure to please any crowd and any party. It's practically gone before it's on the table. Great for parties and super easy to make!

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laheist

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Reviewed: Aug. 16, 2006

This has to be the tastiest crab dip I've ever had!! My boyfriend loves it and begs me to make it!! I omitted the onion and add a little Old Bay seasoning!! Yummy!!

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mimi93940

Cooking Level: Intermediate

Home Town: Edwardsville, Kansas, USA

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Reviewed: Aug. 12, 2006

Good recipe, but it needs more flavor. Next time, I will add some lemon juice, worcestershire sauce and paprika to add more flavor and color to it.

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Liz Annette

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Reviewed: Aug. 5, 2006

I liked this recipe because it had way less mayo than most of the others. I did follow the suggestions of others & used real garlic. I also used cayenne instead of pepper & added a bit of Fr*nk's Red Hot for a bit of kick. Also mixed in a ton of medium cheddar. The girls practically licked out the bowl! Thanks

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UMHERIED

Cooking Level: Expert

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Aug. 2, 2006

I thought this was pretty darn good! I made the dip as directed, then baked it for half the time and spooned it into portobello mushroom caps and sprinkled shredded cheese on top (I used cheddar but I would have preferred parmesan). I baked them in the oven at 400 degrees for about 11 minutes and they made wonderful little appetizers!

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Jennifer W

Cooking Level: Intermediate

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Reviewed: Jul. 31, 2006

So freaking good! Brought to a dinner party and everyone went on and on and on. Especially since it from me, sice I am not a great cook. This will impress 'em!

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Alisha

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

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Reviewed: Jul. 31, 2006

Awesome! Everyone just loved this recipe. I actually added a little sour cream to it. It was an accident, as I was going from memory instead of the recipe, and I found I liked it a little better. It gave it a little more creamier texture. Its a keeper!

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TRACELM

Cooking Level: Expert

Living In: Jasper, Texas, USA

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Reviewed: Jul. 28, 2006

This recipe is amazing. My mother-in-law makes one that to die for and this surpassed it. I made it for the first time while receiving guests and they just pounched on it. The only thing I addes was 1 teaspoon of lemon juice and about 1/4 cup of imitation crab shreds in the last 10 minutes of cooking. I baked it in an ceramic dish instead of in a bread bowl. Thanx so much for sharing your recipe!

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lovestocook

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Reviewed: Jun. 27, 2006

This was awesome! My family raved about it. I didn't use the bread bowl and just cooked it in a baking dish. I added a cup of parmesan cheese and it was sooo tasty! Plus, there were some leftovers since there was just four of us. I reheated it the next day for 10-15 minutes on 350 degreees and it was just as good. Definitely making this again. Thanks!

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Kacey

Cooking Level: Expert

Living In: Yorba Linda, California, USA

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Reviewed: Jun. 12, 2006

I had to tinker with this recipe to get what I wanted. I added more crabmeat, 1/2 finely chopped celery stalk, 2 tbs finely chopped red bell pepper, and used 1/4 tsp minced garlic instead of powder. Lemon juice and old bay seasoning added to taste. Thank you. It was a hit when I took it to a gathering.

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Ammelyn

Cooking Level: Beginning

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Reviewed: May 30, 2006

Perfect as written. I didn't change anything...which is completely unusual for me. Will definately make again. Thanks for the post.

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TchrJrHi

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Florissant, Missouri, USA

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Reviewed: May 30, 2006

This crab dip is awesome. Rave reviews every time I serve it. Thanks for sharing!!

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Jsquared

Cooking Level: Intermediate

Living In: Cranford, New Jersey, USA

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Reviewed: May 22, 2006

I followed this (okay, I cut it in half) exactly per the recipie and thought it was great. Even if you want to use it as a base and tweak it you still have a dip that is great! Thanks for sharing!

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theedge

Cooking Level: Intermediate

Living In: Redmond, Washington, USA

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Reviewed: May 20, 2006

Very easy recipe...you can't get it wrong. I added 3 T of curry powder and 1 T of cumin in the mix before cooking. It was great.

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kitchennut

Cooking Level: Intermediate

Home Town: Château-D'œx, Vaud, Switzerland

Living In: Waynesboro, Virginia, USA

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Reviewed: May 3, 2006

This was tasty, but not something I would eat all the time. I added some lemon and old bay seasoning which I think really made the flavor. I would only serve this to big seafood fans.

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Bethy

Cooking Level: Expert

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Reviewed: Apr. 23, 2006

Very good with club crackers! My family loves it on cool rainy days.

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MASS

Living In: Port Angeles, Washington, USA

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Reviewed: Apr. 13, 2006

Oh my gosh! I've made this recipe and shared it and have meant to rate this for a couple of years. This is the best crab dip ever. The only thing I added was parmesean or romano cheese. I also used low fat mayo instead and you can't taste the difference. I not too much of an onion person but I cook with them alot,so I used 1/2 the amount. I've made this in the bread and w/o the bread using crackers or tortilla chips for dipping. Everyone will not be able to get enough of this dip.

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shandy

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: Honolulu, Hawaii, USA

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Reviewed: Feb. 27, 2006

everyone loved the crab dip! I did make some alterations. I used green onion instead of regular onion and added chopped capers.

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mrs.mijares

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Reviewed: Feb. 20, 2006

I've made this a few times and it's always a hit. I usually add more seafood like thawed shrimp or extra crab meat to bulk it up, and I use fresh garlic. I made individual bread bowls with small French rounds for a dinner party and they were certainly impressed.

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Katy B

Cooking Level: Intermediate

Home Town: Pensacola, Florida, USA

Living In: Lyman, South Carolina, USA

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