Reviewed: Nov. 29, 2006

Served this as an app. at Thanksgiving. It was pretty good. I, too used the full lb. of backfin crabmeat from a chilled can and upped the other ingredients to compensate. I served it with tortilla chips and toasted pita triangles. I think it needed something. I love crab, but this somehow tasted too crabby for me. Maybe next time I’ll add some onion, more garlic, pimentos and top with some chopped tomatoes—just personal preference. Regardless we had a lot of leftover, so I’m not the only one with this opinion.

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Nikki

Cooking Level: Intermediate

Home Town: Quakertown, Pennsylvania, USA

Living In: Newark, New Jersey, USA

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Reviewed: Nov. 24, 2006

This recipe was a hit at Thanksgiving dinner. I did tweak it a bit so that I could use all of my crab and I didn't have more than a tsp. of old bay left. I used about a 1 pd of crab (mixed jumbo lump can and philips fresh back fin) To offset the extra crab I added another 4 oz of cream cheese and doubled the mayo and hot sauce. Everything else I kept the same except I did add about a Tbsp of minced onion. The flavor will vary depending on what type of crab you are using. I like the backfin because it has a nice strong crab flavor. It all depends on what type of crab you like. If you wouldn't want to eat it plain, don't put it in the dip.

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Missy

Cooking Level: Intermediate

Home Town: Heilwood, Pennsylvania, USA

Living In: Lititz, Pennsylvania, USA

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Reviewed: Oct. 14, 2006

Originally from Maryland, had trouble finding a good crab dip recipe, until we tried this one. Made it for a football game it only lasted 1/2 hour. EXCELLENT!!!!! Thank you!!!!!

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Kristin

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Reviewed: Sep. 22, 2006

I made this for a party and it was a huge hit. It was creamy, not too spicy, and not too fishy. I will definitely make this again.

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SCHEALEY

Cooking Level: Expert

Home Town: Springfield, Virginia, USA

Living In: Roanoke, Virginia, USA

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Reviewed: Aug. 24, 2006

I made this recipe for a family picnic. We have all been crabbing and eating crabs since we were children. Everyone enjoyed this recipe very much. I followed the recipe as written.

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CAROLP56

Cooking Level: Intermediate

Living In: Wilmington, Delaware, USA

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Reviewed: Aug. 20, 2006

Love this! The only thing I changed was that I used 16 oz of crabmeat and it turned out perfect. It wasn't too rich either, as I find alot of crab dips are.

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Serena

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Reviewed: Aug. 18, 2006

My boyfriend and I visited Maryland for Spring Break and ate crab dip at nearly every meal. After returning to KY we missed it so much we were determined to find a similar recipe. This one is dead on. We make it all the time and if pressed have even used fake crab. This recipe is wonderful!!! Serve on slices of italian bread.

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lyndylou

Cooking Level: Intermediate

Living In: Lexington, Kentucky, USA

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Reviewed: Jun. 14, 2006

We loved this dip. None left in the bowl and there were only three people eating it.

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wanda

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Reviewed: Feb. 6, 2006

Yummy! We loved it! This went really quick-will make this again for sure!

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Ptbssg

Cooking Level: Expert

Home Town: Poulsbo, Washington, USA

Living In: Tacoma, Washington, USA

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Reviewed: Nov. 26, 2005

Awesome recipe! I'm from MD and this as authentic as it gets. I only Lump Crabmeat...and I add a 16oz bag of Monterrary Jack Shredded Cheese to this recipe, and of course a MD favorite of lots and lots of Old Bay! Everyone I make this for loves this crab dip!

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Nikki

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Orlando, Florida, USA

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Reviewed: Feb. 10, 2005

This dip is wonderful...made it for Super Bowl...it was a real hit! make sure you use fresh crabmeat. I used backfin and it turned out great! Will make again definitely!!

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KARYN821

Cooking Level: Expert

Living In: Baltimore, Maryland, USA

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Reviewed: Dec. 21, 2004

I made this in the crockpot. On the way out the door to work put two cans of stew tomatoes and the beef broth in the crockpot with diced celery and diced onion and spices. Came home and dumped one can drained: corn, lima beans, string beans, carrots and peeled white potatoes which I diced. Cooked that for another 2 hours in the crock on high. Last hour dumped in Phyllips back fin one pound of crabmeat. Most expensive soup I've ever made by the best. Hubby won't shut up about it. This is the real deal and tastes EXACTLY as it does in your finer restaurants on the east coast. Thank you thank you thank you!

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BEVSKIWOLF

Cooking Level: Expert

Living In: Reading, Pennsylvania, USA

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Reviewed: Jul. 19, 2004

Read the reviews on this recipe and was very excited to try it as we love crabmeat but unfortunately I was very disappointed. Thought it lacked flavor and the consistancy was thicker than a warm dip should be.

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PEG8

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Reviewed: Jun. 12, 2004

Awesome! This is the best base recipe for authentic crab dip I've come across so far. I doctored it up a bit with adjusting the spices, adding additional cheddar cheese, a touch of horseradish and about 1T. minced onion. We're big spice fans, but this recipe is still delicious and simple as is!

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COREYLYN

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Reviewed: May 4, 2004

I took this dip to a party and everyone loved it! I didn't follow the suggestion about how much Old Bay to use. I just sprinkled it in until it "looked right."

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KAWRENN

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Reviewed: Apr. 18, 2004

This is easy to fix and it tastes great!

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KRISTIEELKINS1

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Reviewed: Dec. 17, 2003

I made this as an appetizer to a meal for me and my 5 roommates and they loved it! Great appetizer! I served with italian bread and it was used more as a spread.

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FH343

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Reviewed: Jul. 18, 2003

This recipe is great for a party.

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GIRLGIRL

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Reviewed: Jan. 5, 2002

Very yummy....but quite salty.

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Jennifer

Cooking Level: Expert

Home Town: Burley, Idaho, USA

Living In: Santa Rosa, California, USA

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Reviewed: Dec. 19, 2001

Very good crab dip - a little less lemon juice might help. Can't say it was kid-friendly, but kids (although from MD), will have nothing to do with crab. Otherwise, we really enjoyed it and will be making it again.

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KRIS B

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Spicy Maryland Crab Dip

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