Reviewed: Oct. 28, 2010

Way too much cocktail sause, it completely over powers the flavor of anything else. Not enough crab. Will not make again.

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2 users found this review helpful

Reviewer:

Annie

Reviewed: Mar. 21, 2010

Well, I admit that I messed up and just put some of the cocktail sauce IN the recipe - but overall it's a good, easy, basic crab dip. :)

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2 users found this review helpful

Reviewer:

Rachel

Cooking Level: Beginning

Home Town: Paducah, Kentucky, USA

Living In: Craig, Alaska, USA

Reviewed: Dec. 7, 2008

I really enjoyed this recipe. I just noticed now that you are supposed to put the cocktail sauce on top of the spread. Well, I mixed it right in with everything else and it turned out great. I suggest mixing all the ingredients except the crab (which I fold in at the end) with an electric hand mixer, it gives a nice whipped texture.

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13 users found this review helpful

Reviewer:

Erika

Cooking Level: Intermediate

Reviewed: Dec. 22, 2007

Since I love crab meat, I doubled the amount of meat and skipped the cocktail sauce. I would recommend using lump crab meat or the fake crab meat. I mixed everything in the food processor, and it was too creamy. It was still good, but it needed some texture. * 2 (8 ounce) packages cream cheese, softened * 1 tablespoon lemon juice * 1 teaspoon hot pepper sauce * 2 green onions, finely chopped * 1 (6 ounce) can crabmeat, drained and flaked * 1 (8 ounce) jar cocktail sauce

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7 users found this review helpful

Reviewer:

Tony D.

Reviewed: Aug. 5, 2007

I served this at a family gathering and everyone loved it. Even my "tell me what's in it first" husband loved it and is eating the few bites left over today. I added extra lemon juice, and next time I'll add more hot sauce. I used Rachel's Wasabi Cocktail Sauce, from this website. I think this would be equally good with shrimp.

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7 users found this review helpful

Reviewer:

GRANNYLOOHOO

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Professional

Home Town: Bixby, Oklahoma, USA

Living In: Katy, Texas, USA

Reviewed: Oct. 1, 2006

Oh my Gawd! This is absolutely wonderful. I'll admit I was skeptic with the hot sauce but it's wonderful. You just want to keep eating it. Great aftertaste. I would advise you not to make this too far in advance of it's serving because you'll eat it!

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7 users found this review helpful

Reviewer:

jeanette

Cooking Level: Beginning

Living In: Oklahoma City, Oklahoma, USA

Reviewed: Jun. 26, 2006

Not exactly what I was looking for. I added some shredded cheddar to increase the cheese flavor, but it just didn't do it for me. Not a big hit at the party I took it to, though some people did like it.

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5 users found this review helpful

Reviewer:

DELANIA

Cooking Level: Intermediate

Home Town: Toledo, Ohio, USA

Living In: Cocoa, Florida, USA

Reviewed: Dec. 22, 2005

Great combination - I did plus up the tabasco sauce though to 1 Tablespoon and used the green tabasco sauce instead.

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3 users found this review helpful

Reviewer:

Nicole

Cooking Level: Intermediate

Home Town: Fowler, Michigan, USA

Living In: Hampton, Virginia, USA

Reviewed: Apr. 2, 2002

I halved the recipe and used a little less lemon juice. I thought it was very good and we used it with crackers and sourdough bread. I thought it needed just a little something extra so next time I'll experiment with either some garlic salt or a hotter hot sauce.

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7 users found this review helpful