Reviewed: Oct. 28, 2011

I have made this three times for parties. It seems to be the only dip that never has left overs. I use the onion and chives cream cheese, double the crab and green onions. Add 3 tablespoons of Helmans real mayo, sprinkle of cayanne pepper and add 1/3 cup of shredded tex/mex chedddar cheese.

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Reviewer:

tinaryan100

Reviewed: Oct. 7, 2011

Very Good. Served on crackers. I added a drop or two of liquid smoke to some of it to try and it was really good. Smoked Crab dip, Yum!

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3 users found this review helpful

Reviewer:

CAROLC80

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Cooking Level: Intermediate

Home Town: Malvern, Ohio, USA

Living In: Dover, Ohio, USA

Reviewed: Sep. 28, 2011

Very good taste, however, that is with using REAL crab. I used 2 cans fancy lump crab meat well drained. Also, this dip was very runny, don't know if it was due to the canned crab I used even through I thoroughly drained it. Don't know how to remedy this without altering the flavor.

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Reviewer:

FunwithFood

Cooking Level: Expert

Home Town: Streamwood, Illinois, USA

Living In: Union, Illinois, USA

Reviewed: Aug. 2, 2011

Was a hit at my book club meeting. I skipped the copped onion and used onion powder instead (personal preference). Also used real crab meat instead of imitation. It was really good, but could have used a bit more 'kick'. The leftovers were even better after having set even longer.

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Reviewer:

JMMILL

Reviewed: Jan. 31, 2011

Served this both hot and cold. It was a hit either way, although I perfered to eat this at room temp.

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11 users found this review helpful

Reviewer:

BERRYFINES

Cooking Level: Expert

Home Town: Falls Church, Virginia, USA

Living In: Burke, Virginia, USA

Reviewed: Oct. 24, 2010

I have this same recipe which my mother-in-law gave me after she served this wonderful dip at a party. The only difference is that she adds 1 to 2 tablespoons of horseradish. For those of you who like a little kick, it's perfect!!

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5 users found this review helpful

Reviewer:

bethb29

Cooking Level: Intermediate

Home Town: Coon Rapids, Minnesota, USA

Living In: Lebanon, New Hampshire, USA

Reviewed: Sep. 7, 2010

This was pretty good - could have been a 4 or 5 star if I had the green onions. I subbed a shallot and the flavor was pretty strong. I also added some tobasco but not enough to really make the dip spicy. I may try again but will definitely use the green onion.

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Reviewer:

Robin B

Reviewed: Jul. 5, 2010

I doubled this recipe to make for my Family Reunion this past weekend and it was absolutely a hit!!! I put it out on the table at 3:30 and the bowl was completely empty at 3:45 p.m.

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