Reviewed: Nov. 3, 2009

great dip. I have used this recipe many times.

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JESSICASRECIPES

Cooking Level: Intermediate

Home Town: Gresham, Oregon, USA

Living In: Tigard, Oregon, USA

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Reviewed: Oct. 25, 2009

I made this dip because I fish for dungeness crab and needed something new to try and now I love it!. My wife is addicted. I use real crab and added a little more crab than what the recipe called for. I like it cold and either use sourdough or french bread for dipping, but chips, crackers, or just about anything is good.

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Rich3

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Reviewed: Jan. 20, 2009

I varied from the recipe a little I had real crab and I ended up using a little Hellman’s to get a creamier consistency and served cold. Served it with Baked Potato Skins to eat while watching the playoffs. Was gone in no time.

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cullinanpat

Cooking Level: Intermediate

Home Town: Brookfield, Connecticut, USA

Living In: Opp, Alabama, USA

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Reviewed: Dec. 17, 2008

Tasty, quick & easy!! This recipe was a hit at work. Very simple, not expensive at all to make.

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Jessica

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Reviewed: Dec. 12, 2008

I made this Crab Dip and it was really good.I used 1/2 cup Chives and Onion Cream cheese,as I only had one can of crab meat.I used only one green onion.I used some Old Bay Seasoning and some Lawrys seasoning salt.I also added some extra lemon juice.Next time I think I will omit the sour cream and lemon juice,unless I am using quite a bit of cream cheese.Dip is supposed to be thick. My dip was on the sloopy side,but it left a mouth watering taste in my mouth.

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Tammy

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Reviewed: Aug. 5, 2008

This crab dip went over very well. It was gone in no time! I did change it a little bit. I doubled the amount of crab meat. I used 2 cans for a total of 12 ounces. Absolutely NO imitation crab meat ever! I doubled the amount of green onions and to add a little flavor and creaminess I added a 2-3 tablespoons of Miracle Whip. Also a couple of dashes of Red Hot didn't hurt. I will definitely make this again.

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Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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Reviewed: Jul. 27, 2008

This was truly FANTASTIC! Best one I've made it a long time. A definate "make again"!

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JOY

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Reviewed: Jul. 14, 2008

Per other reviews I used a chive and onion cream cheese and let the finished product sit in the fridge overnight. I think it would be a little lacking in flavor without the chive and onion cream cheese. Very easy, very tasy, took to a potluck and left with a clean bowl. Will hang onto this recipe.

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Erin Kate

Cooking Level: Intermediate

Home Town: Manitowoc, Wisconsin, USA

Living In: Topeka, Kansas, USA

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Reviewed: Jul. 13, 2008

This dip is excellent! My guests expect me to make it every Christmas.

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jennwinters

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Reviewed: Feb. 19, 2008

I have been making this for years, from a recipe a friend gave me. The ONLY change, is we add 3 tbs mayo to add a little creaminess. We eat this on lsices of toasted baquette. I takes slices of baquette, spritz w/EVOO and toast under broiler and when I have time rub garlic cloves over the hot toasted slices. YUM!

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nomoredrama31

Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA

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Reviewed: Nov. 21, 2007

This is a great recipe...fast and easy with no "fancy" ingrediants (meaning most people will have everything they need on hand to make this). I do not use imitation crabmeat...I buy the cans of fancy lump crabmeat located in the canned tuna section. Delicious! Thanks for sharing!

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MISSMARISA

Cooking Level: Expert

Home Town: Milton, Vermont, USA

Living In: Wantage Township, New Jersey, USA

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Reviewed: May 31, 2007

WOW! This dip was devoured the first night I made it and I have had requests already for it again. I used no-fat cream cheese and couldn't tell the difference! I also used real crabmeat. It is also excellent if warmed up for about 4 minutes in the microwave before eating. I topped it with chives which adds a little extra color and flavor.

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sarah

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Reviewed: Dec. 25, 2006

Nothing special. Kind of bland. It does need a kick. We ate this on bagels and topped it with cavair

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RACHEL1070

Cooking Level: Expert

Living In: Anchorage, Alaska, USA

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Reviewed: Jul. 12, 2005

I 2.5 times this recipe and substitute 1 lb of real crab meat for the imitation. Everyone raves over it. It's the request for all the parties I'm invited to. I always serve it hot. Sometimes I put in bread bowl, other times just serve with crackers. Either way it's terrific.

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LMRF63

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Reviewed: Jun. 27, 2005

I followed the recipe exact and it's definatly not the flavor I'm looking for - you could taste both the worchestershire sauce and lemon juice didn't go well tog. Thanks anyways!

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DINA15

Cooking Level: Expert

Home Town: Jackson, New Jersey, USA

Living In: Bridgewater, New Jersey, USA

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Reviewed: Feb. 21, 2005

Great recipe, I did add 1 t hot sauce and also chili powder. Will definately make again. Also, I served it hot, it went over big.

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ZPORTS

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Reviewed: Feb. 13, 2005

This recipe was very bland, it definately needs some sort of kick added to it. I added some thousand island dressing which helped a little. Not my fav recipe.

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NEWFCOOK

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Reviewed: Jan. 24, 2005

This dip is delicious hot or cold. Every time I make it, people rave, and inevitably, someone asks for the recipe. I serve it with a loaf of Pillsbury French bread that's been baked in a flower-shaped tube and a loaf of cocktail rye. Crackers are great too. Thanks!

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MEYERINC

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Reviewed: Jan. 18, 2005

The flavor of this recipe was pretty good. Nothing spectacular but nothing to shy at either. The garlic flavor was a bit much in this recipe. Perhaps half would be better. Considering the time it takes to make I'll probably try this again. Baking in the oven may also help intensify the other flavors.

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FACEJOHNSON

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Reviewed: Jan. 1, 2005

This dip was wonderful! Very quick and easy to make & the flavors are great!

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BLESSEDX3

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Fantastic Crab Dip

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