Reviewed: Dec. 1, 2011

it was exactly what I was looking for when I was trying to create a restaurant-like crab dip. definitely don't be afraid of using lots of Old Bay.. just keep tasting it until it's what you want. I'm not sure how much I used but it was a lot more than 1/8 tsp. Also, it's pretty crucial that you add some garlic powder to this.. I just did it to taste. I cut the milk down to 1/2 cup, and I didn't top it with cheese because it was already so rich. really good.. you should give it a try if you've enjoyed crab dip from a restaurant before.

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kroot

Reviewed: Jan. 23, 2011

Best!

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2 users found this review helpful

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Kate

Reviewed: Jan. 16, 2011

I made this for a party over the weekend and everyone loved it. I will be forwarding this recipe on to others, per their request. Thanks for the great recipe!

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3 users found this review helpful

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READY!

Cooking Level: Intermediate

Home Town: Palmyra, New Jersey, USA

Reviewed: Apr. 6, 2010

This was a fantastic dip! I cut down on the milk (only used 1 cup) and doubled the cream cheese, mayo and cheddar cheese. I also added more horseradish and used over 2 tablespoons of old bay. Everyone at Easter dinner raved about this - I'll definitely make this again.

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4 users found this review helpful

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AKI101

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Apr. 24, 2009

This is awesome ! I did add extra old bay and only 1/2 cup of milk instead of 1 1/2 like the other said and it turned out better than Texas Grill Houses crab dip appetizer !!!

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5 users found this review helpful

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cindymartin21502

Cooking Level: Expert

Home Town: Cumberland, Maryland, USA

Living In: Eckhart Mines, Maryland, USA

Reviewed: Jan. 10, 2009

We all really liked this recipe to start off with, but I have a few suggestions for the next time I make it: definitely no more than 3/4 cup milk, 1/2 c mayo, add 1/4 c sour cream, 1 whole tsp of old bay and if you LOVE crab, then double the crab. We did add it to the bread bowl and it was great!

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5 users found this review helpful

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Samantha Gross

Cooking Level: Expert

Living In: Bowling Green, Virginia, USA

Reviewed: Jan. 5, 2009

This was a pretty good recipe. Definitely be careful with the Old Bay seasoning. It can be a bit overwhelming. I didn't put in the bread, just left it as a hot dip the first serving. I used the leftovers stuffed in mushrooms and baked in the oven. I really liked it better the second time around, the flavors blended well in the mushrooms.

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4 users found this review helpful

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CAT0127

Cooking Level: Expert

Home Town: Huntsville, Alabama, USA

Living In: Madison, Alabama, USA

Reviewed: Dec. 22, 2008

Not that great. Very watery.

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Kim D

Cooking Level: Beginning

Home Town: Coventry, Rhode Island, USA

Living In: Lisbon, Connecticut, USA

Reviewed: May 10, 2008

I agree w/the other ladies here. 1/2 cup of milk is plenty! Anymore and you do get soup.. I used a can of lump crab meat and just shredded up with a fork. I too used a little more Bay Seasoning and also added a touch of onion powder and crushed black pepper. I put it into a shallow baking dish, (to cut down cook time) and sprinkled the shredded chedder on top. It was amazing!!!

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6 users found this review helpful