Reviewed: Jun. 4, 2006

Because of the reviews I reduced the amount of mayo to half (we aren't big mayo fans anyway). I also added artichoke hearts per the advice of another reviewer. This was delicious. Did not turn out greasy like some of the other reviewers had said. Thanks for the post.

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TchrJrHi

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Florissant, Missouri, USA

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Reviewed: Jun. 4, 2006

DELICIOUS!!! I did tweak it just a little bit. Based on other reviews, I decreased the mayo to 1/2 cup, I also only used 1/2 cup of sour cream. I added 1 cup of Italian blend (with asiago cheese) shredded cheese. I used two 6 oz cans of crabmeat and could have used at least 2 add'l cans, so to avoid it being soupy I did not use all of the mix prior to adding the crabmeat. I also added some shrimp. This was devoured FAST!

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GGCHERE

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Reviewed: May 13, 2006

This was a hit at my party!

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Renee

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Reviewed: May 11, 2006

SO GOOD!! I took this to a BUNCO party and then was bombarded by requests for the recipe. I had to email it out to everyone. I used the new crab meat in the new fresh pouch (found near the tuna). It is a little pricier than immitation but added the REAL crab flavor you miss when you use immitation. Make sure to use shredded parmesan rather than grated. Again, pricier, but adds so much to this wonderful appetizer.

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Sara Kay

Cooking Level: Intermediate

Home Town: Charleston, Illinois, USA

Living In: Urbana, Illinois, USA

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Reviewed: Mar. 26, 2006

This dip was excellent. The first time I made it, I served it at a party and everyone raved about it. I cut the mayo to 1/2 cup as many of the tips suggested and will continue to do so. I will definitely make this again!

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QUARTERS1

Cooking Level: Intermediate

Home Town: St. Catharines, Ontario, Canada

Living In: Niagara-On-The-Lake, Ontario, Canada

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Reviewed: Feb. 22, 2006

This was an absolutely delicious recipe. I added more crab meat and I used 1/2 Parmesan and 1/2 Asiago cheese. I have made it twice in the last 2 weeks.

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Jessica G.

Cooking Level: Expert

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Reviewed: Feb. 12, 2006

WOW! I have been using another recipe for years but not anymore. I made this with asiago cheese instead of Parmesan and again WOW!

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Darla

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Reviewed: Feb. 2, 2006

I have made this several times over the last couple of years and it's always great. I no longer use mayo in the recipe and it still tastes great. I also use 2 cans of crab & add hot sauce to taste. Yum!

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rachee5

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Reviewed: Jan. 24, 2006

OMG, this was heaven! I added a can of chopped jalapenos and that gave it a super kick! It was so delicious - I could not stop eating it.

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SKOONUS

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Reviewed: Jan. 20, 2006

Excellent dip! Very rich. I used 2 6 oz. cans of crabmeat and I could have used (and will from now on) used 2 more--it didn't seem very crabby. But it was very good!

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AmandaD

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Cocoa Beach, Florida, USA

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Reviewed: Jan. 5, 2006

Very good ~ made it for Christmas day appetizer. Did make several changes based on other reviews ... decreased mayo to 1/2 c, used mixed cheese (parm & asiago), decreased garlic to 2 cloves, added red pepper flakes for a bit of a zing, and used a bit more crab (10oz premium can). Leftovers tasted even better the next day (both cold & warmed). Kept it simple & served with tortilla chips ~ nice mix of salty & creamy. Definitely will make again.

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Margaret in Delaware

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Reviewed: Jan. 4, 2006

This was fabulous. I read the reviews and made a few changes. Used 2 six ounce cans of lump crab, used 1/2 cup of Hellman's mayo and added green onion, 1/4 tsp cayenne, splash of worcestershire and about a teaspoon of Old Bay. Oustanding and will be added to our yearly holiday menu!

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stellium

Cooking Level: Expert

Home Town: Camdenton, Missouri, USA

Living In: Springfield, Missouri, USA

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Reviewed: Dec. 29, 2005

I did not rate this the first time I made this recipe. Honestly, I would have given it 3 stars but my guests loved it! I made it a second time at their request I and added chopped-up canned jalepenos and it was AWESOME! The jalepenos gave it the kick it needed. I will make this again & again!

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Jen G.

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Reviewed: Dec. 23, 2005

This dip is great...but make sure you read all the reviews and follow advice. Note to anyone with celiac disease/a gluten intolerance: Every imitation crab meat i've come across has gluten in it! Be careful - use only the real stuff.

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yardbird

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Reviewed: Dec. 17, 2005

I made this recipe for a recital today. The bowl was licked clean! I used low-fat cream cheese and mayo, but full-fat sour cream. I also used freshly grated romano and about 1/2 lb of crabmeat (in a baggie, not a can). Yum, yum, yum. You can't miss with this! (But watch that waistline if you're going to have it a lot!)

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luv2cook

Cooking Level: Intermediate

Home Town: Raleigh, North Carolina, USA

Living In: Bel Air, Maryland, USA

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Reviewed: Nov. 21, 2005

Ok, I have decided that the people who gave this recipe a bad review was because they did not bother to read the ratings before making this dish. Pay attention all...do NOT add the entire 1 1/2 cups of regular parmesan cheese, you must use the Italian Blend shredded cheese with the Asiago in it. Then add pepper to this recipe as well. I use more garlic and the imitation crab meat, plus 2 cans of crab meat, and I do add lump crab meat. If I am going to eat something this fattening, then it better be darn good! So, read the reviews from others and take warning regarding their add-ins. They are speaking with experience.

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PHILLIGRL26

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Reviewed: Oct. 30, 2005

I found this recipe to be a bit bland. Next time I'll be sure to add some sort of spices or maybe onions...

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Catra K.

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Reviewed: Oct. 17, 2005

I made this for company and used a packaged blend of Italian cheeses and it came out GREAT!

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Tara

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Reviewed: Oct. 9, 2005

I changed the recipe the way most people suggested: 16 oz immitation crabmeat, 1/2 c reduced fat mayo & 8oz sour cream. I also added 1 small chopped onion & some dashes of Tobasco. Next time I will add more Tobasco & a dash of salt. Everyone at the party said it was great & had several helpings so it was good as is, but I'd still like to tweak it more.

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amyk

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Reviewed: Sep. 18, 2005

Per other reviews, I used 1/2 the mayo but also added artichoke hearts. What a waste of a lot of good ingredients! The dip was bland and much too goopy. Some Essence did give it some kick after it was cooked, but to be really good, the kick needed to be added before cooking. Because I already have a couple very good dip recipes, I didn't feel the need to keep this one on file.

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