Reviewed: Jan. 1, 2011

Fantastic and so easy to make. Original recipe didn't have much flavor. I doubled the recipe and added about 3 to 4 drops of Mean Devil Woman hot sauce, 1/4 cup of minced green onion, and increased crab to 3 cans. HUGE hit on New Years Eve.

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Reviewer:

loriann

Reviewed: Dec. 9, 2010

Thought it was great, but it was missing something initially. Then, the second time I added a few solid shakes of Old Bay seasoning before microwaving. Perfect.

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Reviewer:

MLS

Reviewed: Oct. 13, 2010

Love this even cold. I used fat free cream cheese, with double the horseradish and Worcesteshire, and a table spoon of lite sour cream for creaminess. Yummy on celery and no guilt!!

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Reviewer:

mindy

Reviewed: Aug. 27, 2010

I love crab dip and was so excited to make this. I didn't care for it at all and neither did my company.

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Reviewer:

meisner81

Reviewed: Mar. 7, 2010

As other said, this is a great basic recipe. I doubled it and used about 10 oz of fresh crabmeat. I ended up using more horseradish and more worcestershire than called for. It's really to taste... Also, I did nuke it and it was ok that way but served it cold. I overheard someone say at the party, who brought the crab because it's awesome!

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Reviewer:

Lizzie

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: Efland, North Carolina, USA

Reviewed: Dec. 22, 2009

This is a good basic recipe that can be tailored to your own tastes. I actually use about 1/4 cup of Worcestershire sauce and 4 tablespoons of horseradish, since we like stronger flavors. A tablespoon of mayo lends creaminess, and I use 8 oz of pasteurized crab rather than canned. Thanks for the recipe--it's quick, easy, and tasty!

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Reviewer:

margaux

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Reviewed: Jun. 24, 2009

I make this all the time and LOVE this recipe.. ... Great!

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Reviewer:

shannon26

Reviewed: Sep. 26, 2008

This didn't go over very well with my group. I didn't care for it too much myself. Kinda bland and the texure was weird to me. I doubled the recipe and used 3 cans of crab. Won't be making this again.

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Reviewer:

L. Starburst

Cooking Level: Intermediate

Home Town: Santa Rosa, California, USA

Living In: Windsor, California, USA

Reviewed: Aug. 30, 2008

very good ... on the suggestion of another reviewer, I also made it with 2 cans of crabmeat but added another tbsp of horseradish, 2 tsp of worcestershire, salt, and fresh cracked pepper. This gave it density and a little kick.

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