Reviewed: Jan. 3, 2008

I made this for New Years eve and everyone in attendance said it was the best crab dip they have ever had, we are from maryland, so we know what great crab dip is!! Perfect!!!

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Seafood Stylist

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Reviewed: Jan. 2, 2008

I loved this dip served with sourdough bread. I could have eaten the whole thing myself.

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Christy

Cooking Level: Intermediate

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Reviewed: Dec. 31, 2007

okay, I just had to come write a review. This is one of the first recipes I printed off of here when I joined in 2003. Well, it is by far the one I have used/made/shared most often. It is DELICIOUS!! I get requests from my family members all of the time. I follow the directions exactly and always put it in a bread bowl. Yummo! Today will be my 6th New Year's Eve that I make it - it is a tradition. The only thing I modify is the amount of Old Bay - some people don't like it that strong (I do) - so I use slightly less. You have to make this!!! I'll try to remember to take a picture today and upload it. P.S. - I transfer the mixture to my bread bowl, wrap in foil, and bake for at LEAST 30-45 minutes. Perfect! Just take to your gathering in the foil, unwrap and ta-dah!

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LOVEYKEL

Cooking Level: Intermediate

Living In: Newark, Delaware, USA

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Reviewed: Dec. 30, 2007

Made this last night to bring to a party and it was very tasty! It was also VERY rich! I sliced a baguette of french bread and brushed some garlic infused oil on it before putting it under the broiler for a couple of minutes to toast. We spooned the crab dip on the toasted slices and it was yummy! Next time I make this, I want to try serving it in mini puff pastry shells. I think it would also be good stirred into some penne pasta. So many possibilities!

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Renee Ridgeway

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

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Reviewed: Dec. 26, 2007

I made this for a Christmas Eve family gathering and it was the only thing to completely disappear! People were just spooning it onto their plates without crackers or anything! I made it as the recipe was written, except I used a full pound of crabmeat since that's what came in the can and I didn't want any leftovers. The flavors blended really nicely and didn't overpower the crabmeat. Will definitely be making this again. Merry Christmas!!!

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JILL M.

Cooking Level: Expert

Home Town: Parlin, New Jersey, USA

Living In: Bear, Delaware, USA

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Reviewed: Dec. 25, 2007

This recipe served as a reminder to me that everyone has their own tastes. I made this for a party and noone really liked it. People complained about the strong Old Bay Seasoning aftertaste. Apparantly we are in the minority by looking at the reviews. Maybe it's one of those recipes you love if you grow up eating it.

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EJsMommy

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Living In: Kenmore, New York, USA

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Reviewed: Dec. 22, 2007

I love this recipe. It is true Maryland Crab Dip to me. I messed up and added more cheese than it called for but it turned out to be so delicious, I have continued adding more cheese. I use 1 bag of shredded cheeses...a blend instead of just cheddar. I usually use the 4 cheese shredded bag. Everyone loves this dip so much, I have given out the recipe at least a dozen times.

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IMARAEOFSUNSHINE

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Reviewed: Dec. 2, 2007

The only changes I made were to use imitation crab meat (and less than called for, I'm not big on seafood), horseradish sauce instead of worchestire and spicy dijon mustard instead of dry mustard. I cooked it half the time in a casserole dish, then transferred to a hollowed out french bread loaf and cooked it for the remaining time. My husband is from MD and he loved it!

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ANIRTAKE

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Reviewed: Oct. 30, 2007

I made this dip on sunday for the Pats/red sox games. It was excelent! Cut recipe in half since there were only 4 of us. Used less hot sauce & 1 tbs old bay. Served it with cool ranch doritos & Carrs crackers. Will make for x-mas eve gathering....thanks, Michele

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PIGLET81784

Cooking Level: Expert

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Reviewed: Oct. 14, 2007

I couldn't have asked for a better crab dip. This was such a huge hit at our post pumpkin/apple picking party yesterday that even the non dip eaters were scooping it up. I used a chive whipped cream cheese, parm instead of the cheddar and was a little shy with the Old Bay as I didn't want to overpower it with salt. As the recipe states, use fresh crab meat if you can as it makes all the difference in the world. This will be my tried and true crab dip recipe from now on and I thank you!!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Sep. 28, 2007

This will be my 3rd time making this. I used real crabmeat and real lemon juice. It is in great demand at all Family functions. I will make again and again and again!

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LadyLou

Cooking Level: Expert

Home Town: Alexandria, Virginia, USA

Living In: Herndon, Virginia, USA

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Reviewed: Jul. 23, 2007

This has become a huge favorite in my house. It was originally intended as a holiday appetizer but I cannot resist making it MUCH more frequently!

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Christine

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Reviewed: Jul. 9, 2007

I live in MD and it is hard to find good crab dip (go figure), so I was on a quest to make crab dip the way I like it! This recipe is soooooo wonderful! of COURSE I used real crab meat. I put in more because I like it really crabby! I did take other suggetsions with the lemon juice, I only used 2 tsp. I omitted the tabasco sauce, not a fan. I did offer it on the side for my co-workers. I work for a police dept where we all dont eat donuts (smile), we all love to eat....this dish went so fast I thought someone stole it! So if you want an authentic MD Crab Dish this is it! Please use real crabmeat if it is available, no matter the cost. Note I offered this with french bread cut into wedges for easy dipping. So many people asked for the recipe. A keeper.

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momof2&3dogs

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Reviewed: Jun. 28, 2007

Delicious....i added a half stick of melted butter to the mixture, which made it very rich and yummy, and did use way less old bay and used 1 1/2 cups mozzerella instead of the cheddar and served on sliced baguettes....

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crazyblonde

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Reviewed: Jun. 16, 2007

Pretty good. I'm a Marylander so it's hard to please me in regards to crab dip but it was definitely tasty.

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DANNENE

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Reviewed: Feb. 12, 2007

Very good warm or cold, a big hit at the Super Bowl party

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SANDY WITEK

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Durango, Colorado, USA

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Reviewed: Feb. 5, 2007

I omitted the mayo & substituted with more sour cream. It was still wonderful! I probably used about 1 Tbsp. of old bay in the dip and then sprinkled another teaspoon on top. I also baked the dip in a sourdough bread bowl and served it with sourdough bread cubes. WOW. The bread & dip were terrific together. This was gone in minutes. More flavor than regular crab dips.

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KXR173

Cooking Level: Expert

Home Town: Havertown, Pennsylvania, USA

Living In: Charlestown, Massachusetts, USA

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Reviewed: Jan. 15, 2007

This stuff was fantastic! And so easy! I didn't change a thing, but I did bring the whole recipe up to a full pound of crab, because it's silly to have four ounces of unused crab sitting around. But the proportions remained the same, and we practically inhaled the stuff! Will make again and again and bask in the compliments!

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