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Bobby's Hot Tomato, Jack and Crab Dip Recipe

Bobby's Hot Tomato, Jack and Crab Dip

Recipe courtesy Bobby Deen (DFC, pg. 30)

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (25)

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Average Rating:

Total Reviews: 25

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  • on March 23, 2013

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    A terrible disappointment! I was so excited to make this recipe for Thanksgiving and it was a waste of so much time, energy, and especially the very expensive lump crabmeat! I agree with the other review that the lime juice was overpowering, but more than that, there wasn't enough zip from the pepper jack and hot sauce. Bland, lacking flavor. Not only that, the finished product was too "soupy" to our liking. Wonder if the lime juice was the culprit there, too. I doctored up the leftovers so we didn't have to throw them out, but that's the only way it was edible.

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  • on December 30, 2012

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    Perfect amount of spice/heat. I used Tobasco for the hot sauce. Even with seeding the tomatoes, I thought it was a bit wet. I wanted a more 'pully, stringy cheezy' and this wasn't it. The flavor was excellent. I was afraid the crab would be overshadowed with all the other flavors, but it wasn't. Next time I make it I might try a different cheese?

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  • on December 16, 2012

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    Excited to make it for a party of 18 or so.......disappointed in results, followed the recipe, wasn't cheesy enough, bland and lacking a flavor boost. Don't think more hot sauce would have done it. Will not make again. It did look promising.....

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  • on November 23, 2012

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    I made this for Thanksgiving yesterday and it came out inedible. My suggestion would be to SLOWLY add lime juice to taste. My finished product, using the juice of two limes, was soooo overpowering. I would also lessen the amount of crab by about a third. Unfortunately with these two ingredients taking the stage, everything else was left in the background. I would have liked to taste more of the cream cheese and green onions. I did add a crust to the dip before baking; equal parts smashed oyster crackers and plain bread crumbs. Bottom line, if you tone down the lime and crab, it's an OK dip.

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  • on November 03, 2012

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    This was INCREDIBLE! I also skipped the avacado, mostly because I don't care for it, and this was just fabulous. Expensive, but fabulous, haha.

    I also use this same recipe with shrimp. I follow the recipe completely, but istead of crab I use chopped up shrimp that I salt and pepper and lightly sautee in a very small amount of butter. Less expensive, and just as awesome.

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  • on August 25, 2012

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    AWESOME recipe. I skipped the avacado and replaced it with a nice mound of pepper jack cheeseon top, and ran it under the broiler for a few secs to get it golden and gooey (gooie?(gewie?lol. My only suggestion would be to taste the hot pepper sauce in small amounts as you go, as the pepper jack made it spicy enough. (I think I only added a couple of shakes. This will be my third time making this, and we've all decided Stacy's Pita Chips works best with this dish, and don't skimp...buy the better lump crab in the can, its worth it.

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  • on August 18, 2012

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    This was so GOOD! I want to make it again this week. The only complaint was that I didn't make enough and I made the FULL recipe! As an appetizer, I would cut the recipe in half. This was enough for a small party of 8-10 people. I made this for my parents and I as an appetizer before filet mignon and we all chowed down on this and decided to save the steaks for the next night. I also skipped the avocado, added old bay, and put Pepper Jack Cheese on top of the dip as well. We paired it with tortilla chips, fresh baguette, and crackers. I wasn't sure what it would go best on so I had all the choices -they were all good! If you want it spicier, I would suggest what some did below -add hot peppers to it. While the dish had a nice flavor, I did not consider the dish to be spicy at all. The dish was expensive, it cost $44 to make as an appetizer. This would be a great but expensive dish to make for a party unless you can get a better deal on the crab. The crab itself was $30.

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  • on April 28, 2012

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    I made this for a party last night and it was AWESOME! Everyone loved it. I skipped the avocado, and served it with blue corn tortilla chips, although I could see how it would also be fabulous with toasted baguette. This is going in my regular rotation for sure.

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  • on April 01, 2012

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    I have made a number of different crab dips over the years, and this by far is my favorite. I follow it pretty closely - the only modification I made was one time I used crab claw meat instead of the lump crab and could not see any difference. This recipe makes a large amount so be sure you're feeding a crowd or 1/2 the recipe. The tomatoes and lime really complement the other flavors. I serve this with toasted baguette slices. People love it and ask for the recipe! Bobby, this one's a real winner!

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  • on February 05, 2012

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    Amazing! Was a huge hit . Easy to make

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