Reviewed: Jan. 16, 2009

Very tasty. I reduce the mayo, but very good.

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GADABOUT

Cooking Level: Intermediate

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Reviewed: Jan. 14, 2009

I decreased the mayo to 1/3 cup. added two cans of crabmeat (next time will add shrimp). i also added about 1 tsp franks red hot. wonderful!

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StephD

Cooking Level: Expert

Home Town: Munroe Falls, Ohio, USA

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Reviewed: Jan. 2, 2009

We made this dip for New Years Eve. It was a hit. Very easy to do and it had a great taste. I think I will add more crab next time. Also, I have a crab stuffed chicken breast recipe that calls for chopped water chestnuts - - so I put a 1/2 can chopped into this recipe. That was a nice added texture and received a lot of positive comments.

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ervol5

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Reviewed: Jan. 2, 2009

I enjoyed this recipe very much. I will make it again, however, I will probably not put in the mayo and put in a little bit less sour cream based on the fact that it comes out a little runny for my liking, only because its not very nice for presentation. Also, I added a can of artichoke hearts, a small bag of baby shrimp, a few dashes of old bay seasoning and a few drops of lemon juice. I added these other ingredients based on what other people's reviews read. I think the crab/shrimp/artichoke combo is perfect. Oh, and I also used 2 cans of "REAL" crab meat. I dont see how one can would have been enough. I wonder how the dip would taste with just claw meat in it?

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Jen

Cooking Level: Intermediate

Living In: Willow Grove, Pennsylvania, USA

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Reviewed: Jan. 2, 2009

This dish was absolutely delicious! Not for those who dislike seafood. I increased the crab amount and added seasoning to achieve the perfect flavor. Several people tasted it before I baked it and liked it better cold. Very rich, you can only handle a few bits.

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chocolatekisses

Cooking Level: Intermediate

Living In: Waco, Texas, USA

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Reviewed: Dec. 29, 2008

I have made this many times and it's always a hit. I make it ahead and then bake just before guests arrive.

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DEFFNER

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Reviewed: Dec. 29, 2008

good, but better the next day

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nelliebellie

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Reviewed: Dec. 21, 2008

Very tasty--I got rave reviews at a holiday function. I added some Old Bay seasoning and lemon juice to give it a little kick. Plus I used fresh crabmeat (no other option when you live on the Gulf Coast!).

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KATSKI

Cooking Level: Expert

Home Town: Fairhope, Alabama, USA

Living In: Daphne, Alabama, USA

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Reviewed: Dec. 19, 2008

I have been making this recipe for 4 years now. It is my required dish on Christmas Eve now for my family get together! I sometimes add baby shrimp or use real crab, but it is delicious as is!!!!!! I serve it w/ bagel chips. DELICIOUS!

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EEMom

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Reviewed: Dec. 9, 2008

Everytime I make this there are never any leftovers. Perfect appetizer for parties and potlucks.

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chrissy

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Reviewed: Dec. 7, 2008

I ended up throwing this dip away because the crab overpowered the dip. It was much to fishy tasting for me and my guests. I am rating it as 5 because if I had used immitation crab or crab legs from the Seafood Dept of the store, this would have been awesome. I blame the awful taste on my choice of lump crabmeat that I bought. I did use 1/2 cup mayo, fresh ground pepper, a few drops of hot sauce, a sprinkle of Old Bay and a splash of Worcestershire Sauce. I will be making this again for the holiday season.

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Cora

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Reviewed: Dec. 5, 2008

This recipe was very good with a few minor adjustments. I only used a 1/2 cup of Parmesan cheese and more crab the second time I made this and make sure not to use cheap mayo. I did that once and it separated and ruined the dish.

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Tamala

Cooking Level: Intermediate

Home Town: Mishawaka, Indiana, USA

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Reviewed: Nov. 24, 2008

Warm and yummy!

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A. Martinelli

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Reviewed: Nov. 20, 2008

yummy and easy!!

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citigirl55

Cooking Level: Expert

Home Town: La Crosse, Wisconsin, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Oct. 20, 2008

Easy and delicious! It is very rich so you really do not need to have several other appetizers before your meal unless you are just offering finger foods. Do NOT use imitation crab, that is just sacreligious, buy the real deal...it's worth it!

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missdoeverything

Cooking Level: Beginning

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Reviewed: Oct. 19, 2008

This is a great recipe. I have used this base recipe for hot dips for years & the only thing that I add is 1 tsp hot pepper (Louisiana) sauce (this really makes this dip & it doesn't make it hot - only adds a distinct flavor) and some fresh cracked black pepper. This dip can also be made with chopped artichoke hearts (wonderful) or with bite size shrimp. Yum!

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