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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cindymartin21502

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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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Samantha Gross

Cooking Level: Expert

Living In: Bowling Green, Virginia, USA

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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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CAT0127

Cooking Level: Expert

Home Town: Huntsville, Alabama, USA

Living In: Madison, Alabama, USA

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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

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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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Lisa

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Reviewed: May 1, 2007

I always take the milk out, add 1/2 cup of sour cream, and more cheese. I love it hot in the crock pot, family likes it cold out of the fridge!!

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cheryl

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Reviewed: Apr. 30, 2007

Doubled the crab and 1/2'd the mayo. Even then, the mayo tasted strong.

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ashleynicole

Cooking Level: Intermediate

Living In: Provo, Utah, USA

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Reviewed: Apr. 15, 2007

The flavor of this dip was good. I added about 1/2lb. of fresh king crab meat to this recipe. I also used 1/2 cup of milk, and a lot more old bay. It was a little bland so I added a tbs of worsterchire sauce. Covered it with cheese and baked it in the oven and browned the top. It was a little thin when it was hot. Next time i may try heavy cream or less milk. Overall a good recipe.

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grape_ape

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Reviewed: Feb. 20, 2007

I am from maryland where we do seafood all the time. every other night we eat shrimp!! this recipe was basic and seemed bland so i changed it a bit. i doubled the cream cheese, used only 1 cup of milk, 2 cups of mayo, no horseradish, 16 ounces of crab, 3/4 tbsp of old bay, and almost 2 cups of cheese for the top. i didnt out it in the bread dish. i simply sliced up fresh french bread and we used that to "scoop" it up. i baked it in a 9x13 dish for about 40 minutes. it was excellent after the changes.....good luck!!

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wtchsbrew

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Reviewed: Feb. 11, 2007

Made this yesterday for a party and EVERYONE asked for the recipe! Made a few changes: used imitation crab meat (3/4 pound) that I flaked. For the money, a good decision. Also added a full teaspoon of Old Bay and a touch of nutmeg. More flavor, but not a stronger taste. Made it all the day before (without the cheese) and returned to oven with the cheese for about 1/2 hour right before serving. Served with garlic/parmesan crackers. Thank you Kristy for a great recipe. Made me look like a real cook!

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penguin

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Reviewed: Dec. 31, 2006

I make this recipe for all get togethers and it is always a hit with everyone.

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Marla

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Reviewed: Dec. 29, 2006

This recipe is good... a few changes can make it even better. It is somewhat runny, so i put in less milk. Also, adding garlic salt or powder adds to the flavor since - although it is delicious - it is slightly bland. More OldBay spice also adds to the flavor. Overall, great recipe!

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Le12ahw

Cooking Level: Intermediate

Home Town: Boyertown, Pennsylvania, USA

Living In: Treviso, Veneto , Italy

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Reviewed: Jul. 19, 2006

I used an equal amount of dry sherry instead of milk, and it was way to soupy. I ended up using twice the amount of mayo and 8 oz of sour cream. I also mixed the cheese in instead of putting it on top. After these changes, it was still too soupy, so I added instant potato flakes, which thickened it perfectly. It turned out so good! Try the potato flakes, it works!

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CooperCook

Cooking Level: Expert

Home Town: Algonquin, Illinois, USA

Living In: Creedmoor, North Carolina, USA

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Reviewed: Nov. 7, 2005

I found it to be "soupy" on my first attempt. I had only mixed the cream cheese, milk, and mayo so I tossed it. I started again and only used 1/2 c of milk (I figured I could add more if it needed it). I used 16 oz of claw meat which was 1/3 the price of backfin meat and I didn't have to pick shells out. It also added a pretty pinkish-orangish color that was perfect for my fall theme. I used quite a bit more of the Old Bay. I baked it in an oven dish and skipped the bread bowl and cheese. It looked beautiful when it was done. My guests devoured it and everyone asked for the recipe. Thanks Kristy!

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Margie

Cooking Level: Expert

Home Town: Conshohocken, Pennsylvania, USA

Living In: Harleysville, Pennsylvania, USA

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Reviewed: Sep. 13, 2005

I'm from Maryland, and naturally, LOVE crabs. I used 1 lb. (16oz) fresh back fin crab meat from the grocery store, and added MUCH more Old Bay ( I seasoned to taste). I also equally matched the mayo and milk and opted out of the cheese topping. I cooked this in a dish rather than bread bowl and served w/ french loaf. I was looking for a good starter crab dip, and this was it!!! EVERYONE who has tried this asks for the recipie...and asks for a repeat appearance! I am now known for my crab dip!

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Becky N

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Reviewed: Jul. 5, 2005

I thought the recipe tasted great and all my friends loved it, but it took a long time to make and was very messy! Trying to whip together all the ingredients after I added the milk meant that I spent awhile wiping milk off my cabinets! But the result was wonderful.

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HAILA HILL

Cooking Level: Intermediate

Home Town: Texarkana, Arkansas, USA

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Reviewed: Mar. 17, 2005

This recipe is so easy my 15 year old daughter made it. We left out the bread bowl and served it in an oven proof dish. We made it again and substituted the Cheddar Cheddar for Almond flakes - just for the last 10 minutes in the oven. Delicious. A firm family favourite.

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ANNSMIFF

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Reviewed: Jan. 7, 2005

This crab dip is fantastic! I've made it twice and both times the party-goers could not get enough of it. I prefer it with crackers as opposed to bread. I also found it better if you make it and let it sit in the fridge over night. The Old Bay seasonings and pepper really seeps through. (I add more Old Bay than the recipe calls for.)

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NEEYO

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Reviewed: Jan. 5, 2005

awesome crab dip! i tried it in the bread bowl but liked it much better in a small crock pot because it stayed hot and the cheese stayed melted. i cut down the cost and used french bread loaf instead of the bread bowl. the loaf went a lot further.

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