Used imitation crab meat in place of lump. Used baby swiss deli slices (cut finely) along with 1 oz of Mozarrella (cut finely) & some soft Muenster cheese (maybe 1/2 oz or less) (scaled down to two servings. I actually didn't have any milk so I just used a small amount of whipping cream and watered it down a tad. I ended up just mixing the whole thing up instead of layering it. Also added a small amount of finely chopped capers and green olives stuffed with pimentos (no more than 1/4 oz) and a small amount of garlic salt (1/8 tsp approximately). I usually try to make things as called for fot the first time around but since I was out of the milk and didn't quite have enough artichokes I thought what the heck! This dip turned out absolutely fantastic!

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.

This was a lot drier than I expected. It would have been better with a creamer cheese sauce and more sauce.

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

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.

i made this for christmas eve and the whole family raved about it the lump crab meat was really worth it