Reviewed: Aug. 10, 2010

I would have given it a higher rating if I hadn't changed it so much. I used a pound of fresh backfin crabmeat, 8oz cream cheese, 1 cup mayo, and one cup sour cream. I sauteed a half onion with four cloves of minced fresh garlic before I mixed it in with everything else. I also added a tbls of Old Bay seasoning and topped it off with some shredded cheese. With those tweaks it was very good.

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14 users found this review helpful

Reviewer:

Tiffany

Cooking Level: Intermediate

Home Town: Virginia Beach, Virginia, USA

Living In: Burbank, California, USA

Reviewed: Jun. 23, 2010

We took some of the suggestions and added some cayenne and lemon juice to this dip. We also mixed in Kraft triple cheddar shredded cheese. Great dip!

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5 users found this review helpful

Reviewer:

cinars8

Reviewed: Jun. 13, 2010

like others, I added some seasonings and some shredded cheddar cheese on top and it was fabulous. I used canned crab meat because that's what I had on hand but will try with fresh crab meat as well. Yummy!!

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2 users found this review helpful

Reviewer:

TWINGLETRACY

Cooking Level: Beginning

Reviewed: May 25, 2010

This dip was very bland. It was better when I added some spices, but I wouldn't make it again.

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2 users found this review helpful

Reviewer:

T.J.

Cooking Level: Expert

Home Town: Connersville, Indiana, USA

Living In: Chicago, Illinois, USA

Reviewed: Apr. 29, 2010

Thanks for the recipe! I made it for a birthday party and it seemed great until I tasted it and there was a bit too much onion. I personally don't like uncooked onion and even though it was baked it still had that hard crunch of the onion to it. Next time i will dramatically reduce the amount of onion!

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2 users found this review helpful

Reviewer:

pinky62287

Cooking Level: Intermediate

Living In: Gaithersburg, Maryland, USA

Reviewed: Apr. 16, 2010

I dumbed this recipe down quite a bit, and it was still superb! Things I did differently: used fully cooked leftover imitation crabmeat, fat-free cream cheese, light mayonnaise, added in some chopped green bell pepper, and completely ignored the baking component and served this as a cold dip. It got several compliments from everyone!! I served this with Hawaiian rolls and crescent rolls, and it went over splendidly as an appetizer. And I literally threw it together with in 10 minutes. Just wonderful!!

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1 user found this review helpful

Reviewer:

lchoward

Cooking Level: Beginning

Living In: Auburn, Alabama, USA

Reviewed: Mar. 29, 2010

Using Noelle's suggestions, this crab dip is very good. I also HIGHLY suggest not using canned crab, unless you are in an area where that is all you can get. As a Marylander, canned crab is a travesty. I use the good stuff--lump crab meat. Definitely serve this warm!

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2 users found this review helpful

Reviewer:

lrconner

Cooking Level: Intermediate

Living In: Gaithersburg, Maryland, USA

Reviewed: Mar. 1, 2010

a little bland

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2 users found this review helpful

Reviewer:

Lacey

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Austin, Texas, USA

Reviewed: Feb. 25, 2010

This was ok for me, but everyone else I served it to loved it. I added a couple splenda packets...I guess I was wanting a crab rangoon taste to it, and I didn't quite get there until I added a touch of sweet.

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1 user found this review helpful

Reviewer:

krnel

Reviewed: Feb. 15, 2010

This dip was OK, but nothing like what I expected. We have a restaurant nearby that makes an amazing crab dip with a cream cheese base, and I was hoping this would come close to it, but it doesn't.

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1 user found this review helpful