Reviewed: May 26, 2009

The dish wasn’t bad but I would call it good ether. The dip was forgettable and kind of boring. As a Marylander I was disappointed in the flavor.( I don’t like spice but I needed more flavor) I took this dish to a cook out and baked it off in the hostess oven. HUGE fail, it made a mess of her oven. The dip bubbled over. I was disappointed in my choice of recipe. The recipe is also super expensive to make, there is no way that many different kinds of cream and cream products are necessary.

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strayredbolt

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Reviewed: May 10, 2009

Could have been good, too much horse radish.

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JESSI5US

Cooking Level: Intermediate

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Reviewed: Apr. 26, 2009

This was creamy perfection. I did everything as directed so that must be the key because every one loved it!! Thanks for such a great recipe!

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moody2

Cooking Level: Intermediate

Home Town: Roswell, New Mexico, USA

Living In: Austin, Texas, USA

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Reviewed: Apr. 18, 2009

Ths is the best hot crab dip recipe I have ever made or tried. I use Tony Chackerie cajun spice as I prefer it over the other, but that's just a personal preference.

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Amy

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Reviewed: Jan. 4, 2009

I really really wanted to love this recipe. I love crab dip and I love artichoke dip, so I figured this couldn't go too wrong. Also, my daughter's name is "Joelle" so I took that as a further omen and made this for Christmas to bring to a friend's house. Way too rich with hardly any crab taste. I did not care for this recipe.

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TABIJO

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

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Reviewed: Nov. 30, 2008

This was a great dip. I did skip the heavy cream. Also next time I make this I will add more horseradish. It will add a little more zip, which I would like.

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seesa26

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Reviewed: Nov. 2, 2008

Made this for a Halloween party, and while tasty, it didn't look all that appealing in the casserole dish. I would definitely go for the bread bowl next time. Was worried the bread bowl would not keep it hot, but it actually tasted fine at room temp. Also the bread will help to keep any extra liquid from puddling-Maybe I didn't drain my crab or artichokes well enough.

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JBrown

Home Town: Hillsboro, Oregon, USA

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Reviewed: Oct. 9, 2008

this was fabulous!! (even though i forgot the artichoke, oops!) i added a half cup of tomato sauce, yum!

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miss.delish

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Reviewed: Sep. 15, 2008

I tweaked this recipe a bit: I didn't add white cheese and I used all fat-free ingredients and added hot sauce and jalepenos to make it spicy! Great with a loaf of sourdough on a cold night.

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Kacie

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Reviewed: Jun. 17, 2008

Yummmmmmmy! This was very good, even with my using lowfat ingredients. I wont add as many artichokes next time (and there will totally be a next time) because my kids discovered that they hate them. Haha, it was great, thanks!!

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Chelsea

Cooking Level: Beginning

Living In: Charlotte, North Carolina, USA

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Reviewed: Apr. 9, 2008

This is a great recipe. My husband and co-workers raved about it. Don't hesitate to try this one.

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southdakota

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Reviewed: Jan. 3, 2008

I tried this for thanksgiveing dinner and it was NOT very good, way to creamy. someone did take it home but i think is was to take the container i put it in home.

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Geri

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Reviewed: Dec. 26, 2007

This was good but not the hit I was expecting it to be for our Christmas party. Real crab would have been better than canned.

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RaKell

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Reviewed: Dec. 10, 2007

I thought it was a bit runny, but re-heated really well. I also thought it was too garlicky (and that's rare for me) so next time I will use less garlic and more artichokes.

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jubbah

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

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Reviewed: Jul. 28, 2007

Didn't love this recipe. It would have been better with real crab. It's also a lot of work and the dip at Costco taste better.

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Debbie H

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Reviewed: Jun. 15, 2007

Wasn't as good as I thought it would be, kinda tasted like mayo mixed with crab.

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Samitestar

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Vancouver, Washington, USA

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Reviewed: May 28, 2007

Overall this was very good. It was a little bit to runny for my taste, but we ate it as an open faced sandwich on asiago cheese bread. (VERY GOOD) So I bet if you ate it in the sourdough breadbowl as recommened it would be even better. Very good though.

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Ryan and Casey

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Reviewed: May 28, 2007

I use the lighter cream chesse also as suggested by another reviewer. My guests loved it and even offered to eat only this instead of the steak and shrimp dinner. I would add more fresh crab to thicken it up though

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clh@texas

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Reviewed: Apr. 8, 2007

We made this tonite as an appetizer for dinner. Took the advice of some others and skipped the heavy cream - also skipped the mayo (I just don't really like it). Instead of baking it the whole way, we also microwaved the cream cheese, sour cream, etc together until it was heated through and smooth, then put it in the bread and sprinkled the cheese over it, threw it in the broiler for a few minutes until the cheese got melty and bubbly. MMMMMMM it was good. I looked away, and the whole loaf, bread and all, was gone. Also the store didn't have sourdough, so I used pumpernickle. Easy to make, easy to eat, easy to clean up (ya eat the bowl!) Can't beat that!

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CHELLEMTOO

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Reviewed: Jan. 1, 2007

This recipe is a hit! I lightened it up by substituting low fat mayo and Neufchatel cheese for cream cheese. I also doubled the amount of crabmeat (2 lbs). It seemed that it would be too thin with the heavy cream, so I left it out completely. With these changes, I would give the recipe 5 stars, but it definitely needs thinning. Also is served well with club crackers.

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