Reviewed: Dec. 10, 2003

Delicious! This was a GREAT recipe. The only thing I altered in this recipe is that I used some fresh imitation crab (as one of my guests is allergic to shell fish). It was a HUGE hit at my dinner party. I used Just 2 Good mayo and light cream cheese and sour cream and it was still very rich in flavor. You couldn't tell that I had skimped on some fat grams! I used my veggie chopper to chop the crab and saved some major time.

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CMAG1

Cooking Level: Expert

Home Town: Cincinnati, Ohio, USA

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Reviewed: Oct. 1, 2003

An excellent recipe. It is sinfully rich, even substituting light mayo and neufechtel cheese (which worked just fine!). And it was equally as good leftover, cold on crackers. You could easily substitute for the crab to make a dip of your choice. A definite keeper - thanks, Noel!

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JANA

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Reviewed: Sep. 17, 2003

This was a very rich recipe and tasted great when first out of the oven. I added about a cup of shredded mozzarela to the top because I ended up cutting the parm cheese in half. Next time I am going to add some southwestern seasonings or something, it needed something like that. There are a few restaurants in my area that serve an appetizer crab dip similar to this with the blue tortilla chips but they are a little spicy and I like that about them. Will use this as the base recipe though...very good.

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Lora

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Reviewed: Jun. 16, 2003

I made this dip to bring to a dinner party. On the way there we had to stop short, and the dip flipped over in the car! So unfortunately it did not look too attractive by time we got there. It still tasted good though. I did think all the mayo and cheese was a little overpowering, (and I love cheese). Next time I would use fresh crab meat instead of canned and would cut back on the mayo.

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EJSTELLA

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Reviewed: Apr. 13, 2003

This is always a big hit at a party or gathering. I made it again just last night for a dinner party. I cut the recipe in half... still perfect! YUM! Thanks for sharing!

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Jennifer : )

Cooking Level: Intermediate

Home Town: Royal Oak, Michigan, USA

Living In: West Bloomfield, Michigan, USA

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Reviewed: Apr. 4, 2003

This dip is awesome! It is so easy to make and it tastes great. I've served it a few times, and everyone likes it. The recipe suggests eating it with tortilla chips, but I don't know about that. I always have it with crackers. I tried it with lowfat versions of the ingredients and it was just as good.

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Owl

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Reviewed: Feb. 21, 2003

I make this all the time, whenever crabmeat goes on sale.

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YSBRYD

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Reviewed: Feb. 20, 2003

Served this at a small gathering. Everyone LOVED it!

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MOM2AR_JW

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Reviewed: Jan. 24, 2003

This recipe was very good! I would cut down on the mayonaise though!

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Anneliese

Cooking Level: Intermediate

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Reviewed: Jan. 16, 2003

I took this to work (warm out of the oven on my day off) as a special treat. My co-workers absolutely loved it! All of them want the recipe. It was great! Thanks

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SPANGLERJS

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Reviewed: Jan. 16, 2003

Hello! I am the author of this recipe and I want you to know that Allrecipes tweeked my original recipe. I suggest using fresh crab or crab from the seafood counter (8-10 oz). No imitation ever (YUCK) and canned only in a pinch. My recipe also did not call for 1 1/2 cups of parmesan I suggest 1 skimmpy cup, also add the herbs and spices you like to make it your own. Also this will never feed 40 people, this recipe was meant for 7-10 people. No this is not low fat, but what good thing ever is? Enjoy, and have a Happy New Year.

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NOELLE

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Reviewed: Jan. 12, 2003

My crab-loving friends and family had mixed reviews. I used fresh crab and I personally liked it ("4-star worthy") however, others thought it only to be okay...they said it was too rich. Because I couldn't eat it all myself, I either find another group of friends to serve this to or I just don't make it again. Thanks just the same Noel.

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DREGINEK

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Reviewed: Jan. 10, 2003

This dip was awesome!!! My co-workers enjoyed every bit of it. I had to double the recipe due to my large office staff. Worked out well. I will continue to use this recipe for years to come.

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CCurry

Cooking Level: Intermediate

Living In: Bloomington, Illinois, USA

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Reviewed: Jan. 1, 2003

I love this...definitely for the seafood lover and is very rich. Used fresh crab claw meat..not the backfin and make sure you keep the leftovers if you have any. I think it's even better the next day warmed up. Is also good on toasted bread squares. Awesome appetizer..this one is going in the recipe box and I'm really picky about what goes in there!

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AMY5467

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Reviewed: Dec. 28, 2002

This is absolutley the BEST dip I have made from All Recipes!! I made the dip for a couple of parties and it is usually gone in 10 minutes and friends asking for the recipe 5 minutes after!!!

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ANDREA Z

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Reviewed: Dec. 18, 2002

Good

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CRISTINA_BELL

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Reviewed: Dec. 16, 2002

I took this to a football party yesterday and it was a hit! I used imitation crab meat and added a bit of garlic powder for a little extra kick. It was easy to keep warm in a small crock pot. Very good!

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CORYCOOKS

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Reviewed: Oct. 21, 2002

Great recipe, Noel! My friend and I went to a new restaurant, they served this as an appetizer. After tasting it, I knew the first thing I had to do was get on this site to find the recipe. This is an exact taste-alike from that expensive restaurant, and its quick and easy! You made two people very happy! Thanks for sharing!

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MAGGIE MCGUIRE

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Reviewed: Apr. 5, 2002

I took this to an Easter party and everyone raved about it. Even all the children loved it. I have already made it twice since Easter. BRAVO

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HSERRANO

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Reviewed: Apr. 3, 2002

OMG! This is one of the best recipes I've ever tasted! It was really easy to throw together and tasted divine. I used fresh dungeness crab and really good quality parmesan cheese. We served it over bread and fortunately I had enough leftover to eat for lunch the next day.

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MBAARSCH

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Warm Crab Parmesan Dip

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