Reviewed: Sep. 7, 2005

Excellent! New family function favorite. I use shredded parmesan instead of grated, imitation crab meat instead of canned and minced garlic instead of fresh.

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KEVIN YOUNG

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Reviewed: Jun. 19, 2005

Actually I made a lot of changes to this original recipe so it is a bit different from this. I used 16 oz of imitation crabmeat, only 1/2 cup of mayonaise as many of the reviews recommended that. Everything else was according to recipe. It seemed a bit bland after mixing everything so I added a little bit of worchestershire, lemon juice from a fresh lemon and red pepper. This definetly gave it more flavor. Took this to a party and everyone LOVED it! It still tasted good when it was cold. I would definetly make this again. I served it with water crackers and tortilla chips.

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RATCHICK215

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Reviewed: Apr. 20, 2005

have made it twice so far and each time someone wants the recipe! Thanks!

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BUISSE

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Reviewed: Apr. 16, 2005

AWESOME! I put the garlic cloves and a few green onions on the food processor with the cream cheese. Everything chopped up and the cream cheese became light and fluffy. I also sprinkled in a little old bay for extra flavor and used 2 cans of crab. My house smells amazing, and my guests are content.

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Katy Wilson

Cooking Level: Intermediate

Home Town: Traverse City, Michigan, USA

Living In: South Bend, Indiana, USA

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Reviewed: Apr. 14, 2005

This was very yummy and I think I will add green onions next time just for a little more flavor.

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SKLOPPER

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Reviewed: Apr. 5, 2005

Good, but this could be really great with some changes. I used low-fat cream cheese and sour cream, and a slight bit of mayo to cut down the fat and richness. I strongly recommend buying fresh crab, or imitation crab is great also. Canned crab will not give you that nice crab flavor or texture. Fresh parmesan cheese is also a must. I usually buy a wedge and grate it myself. It only takes a few minutes and the final result will be worth it.

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EARTHFLOWER

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Reviewed: Mar. 27, 2005

Absolutely fantastic. Disappears every time I make it.

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GEMSTONE227

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Reviewed: Mar. 8, 2005

It was pretty good. My party guests enjoyed it with chicken flavored crackers and tortilla chips. It was a quite oily on top just coming out of the oven, but I blame the amount of mayonnaise for that. The dominant flavors in this dip were by far the garlic and parmesan - could hardly tell the crab meat was present. I'll probably try this recipe again in the future, so I'll make sure to use 4 smaller-sized cloves of garlic (or just cut back) because the garlic compliments it, but not in overpowering amounts. I'll definitely cut back on the mayo and double or possibly triple the amount of crab meat.

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WIFEMOMCOOKMAID

Cooking Level: Expert

Home Town: Dallas, Texas, USA

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Reviewed: Feb. 16, 2005

I made this as an appetizer for Thanksgiving Day. I don't know why but it came out a little runny...like there was too much moisture from the crab (even though I drained it really well).

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KLPATTERSON

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Duluth, Georgia, USA

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Reviewed: Feb. 14, 2005

Awesome dip and very easy to make. It was a big hit at my last Christmas party

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MICHELL1227

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Reviewed: Feb. 8, 2005

I made this for New Years Eve and EVERYONE love it!! Now my husband wants me to make it at least once a week!! Very good!

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AFUNK1

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Reviewed: Dec. 30, 2004

Beware this is an extremely greasy dip-I would not make it again and would be embarrassed to bring it to any gathering. It tastes nothing like crab (and I doubled the amount of crab) and I would not recommend it to anyone.

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KSOBOTTA

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Reviewed: Dec. 28, 2004

I love this recipe! I took other suggestions and used 12 ozs of crab and only 1/2 cup of mayo - it turned out great! The family is still raving about it.

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LRB36

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Dec. 26, 2004

I used approx.12 oz. immitation crab, 1/2 the mayo and used shredded parmesan cheese rather than the dry kind in the container. I mixed about 1/2 tsp. of old bay seasoning in the mixture and sprinkled some on top for a nice color.

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ANITA66

Cooking Level: Intermediate

Living In: Boothwyn, Pennsylvania, USA

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Reviewed: Nov. 28, 2004

Yummy, this was great. I made it for my class and it was all gone in a matter of minutes. I also followed other's suggestions for using two cans of crabmeat, and only 1/2 cup of mayonnaise. Also, the only sour cream I had in my fridge was the fat free kind, but it worked wonderfully. This is a great dip for a party or family event, just beware that you may want to make an extra bowl, because this dip disappears in a matter of moments!

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BTRACY02

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Reviewed: Nov. 27, 2004

We really liked this dip and so did the rest of the family. We took the advice of others only adding a 1/2 cup mayo instead of 1 cup. We also put in 12 ounces of imitation crabmeat (instead of 6 ounces canned crab). The dip turned out great, and we actually had to fight a few people off so we could save it for the following day. After tasting it the next day, the garlic was stronger tasting but still tasted very good.

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MEME

Cooking Level: Intermediate

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Reviewed: Nov. 21, 2004

We really liked this dip. I added some bread crumbs as a topping, and we ate it on buttery round crackers and slices of toasted french bread.

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Lindsey C.

Cooking Level: Expert

Living In: Wheelersburg, Ohio, USA

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Reviewed: Nov. 16, 2004

Wonderful! I adjusted the servings to 60 and it made a perfect sized addition to our party! I added only 1/2 cup of mayo, a full 16 oz of crab and 5 garlic cloves though. Everyone loved it!

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