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The reviewer gave this recipe 3 stars. This recipe averages a 3.83 star rating.
Reviewed: Jan. 19, 2008
A good start, but I'd make a few changes, use only 2c swiss cheese, more of the sauce to make it creamier and it needed GARLIC to make it a little tastier. I will make it again with the above changes. Also, keep it warm when serving so cheese doesn't set up.
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Reviewer:

Heather
Cooking Level: Intermediate
Living In: Pittsburgh, Pennsylvania, USA
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The reviewer gave this recipe 3 stars. This recipe averages a 3.83 star rating.
Reviewed: Jan. 2, 2008
This was a lot drier than I expected. It would have been better with a creamer cheese sauce and more sauce.
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Reviewer:

Chairman James
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Cooking Level: Intermediate
Home Town: Breckenridge Hills, Missouri, USA
Living In: Saint Louis, Missouri, USA
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The reviewer gave this recipe 4 stars. This recipe averages a 3.83 star rating.
Reviewed: Jan. 1, 2008
This was a great recipe, but the proportions were a little off. I used only 1 lb. of crabmeat, 1 1/2 lbs. of swiss cheese, and 1 cup of bread crumbs. Everything else I kept the same. This made PLENTY of crab dip and everyone loved it. Will definitely make again. Thanks for sharing
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Reviewer:

bs33
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The reviewer gave this recipe 3 stars. This recipe averages a 3.83 star rating.
Reviewed: Dec. 31, 2007
I love crab and still found this recipe way too fishy for my taste. My husband wouldn't touch it. Maybe cut down on the amount of crab in half. I do plan on making it again with half the amount of crabmeat.
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Reviewer:

Jeanne
Cooking Level: Intermediate
Home Town: Kalama, Washington, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 3.83 star rating.
Reviewed: Dec. 23, 2007
i made this for christmas eve and the whole family raved about it the lump crab meat was really worth it
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Reviewer:

molly
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