"A great tasting, very easy and quick creamy dip. It'll taste like you actually spent time making it!" — The Iron Chef -- Suzi-Q
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1 (6 ounce) can
crabmeat, drained and flaked
1 (8 ounce) package
cream cheese, softened
This was good! I give it 5 stars for simplicity, 4 stars for taste. I used 2 cans of crabmeat and used onion and chives cream cheese. I would prefer fresh crab meat, but in a pinch, this is delish.
This didn't go over very well with my group. I didn't care for it too much myself. Kinda bland and the texure was weird to me. I doubled the recipe and used 3 cans of crab. Won't be making this again.
So simple, so delicious! The horseradish adds a nice kick, and I only used half. I like it chilled instead of warmed. Either way, it's a hit. I also used 4 oz of cream cheese with chives and 4 oz of reg cream cheese because it was what was in the fridge.
WOW!!! This was a huge hit! Gotta love a recipe that has only 4 ingredients, heats in minutes and Tastes Great! If you want an easy dip that you can make on the fly, then give it a try!
This is a good basic recipe that can be tailored to your own tastes. I actually use about 1/4 cup of Worcestershire sauce and 4 tablespoons of horseradish, since we like stronger flavors. A tablespoon of mayo lends creaminess, and I use 8 oz of pasteurized crab rather than canned. Thanks for the recipe--it's quick, easy, and tasty!
Very tasty and easy to make.
My sister used to serve something like this and I always assumed it was incredibly difficult to make. What a big faker she was! I made it exactly written, but sprinkled slivered almonds on it and baked it (no microwave). It was great, every bit was gone. About 20 minutes in a 325 oven, if anyone wants to know.
very good ... on the suggestion of another reviewer, I also made it with 2 cans of crabmeat but added another tbsp of horseradish, 2 tsp of worcestershire, salt, and fresh cracked pepper. This gave it density and a little kick.
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Crab and Horseradish Dip
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 45
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