Hot Crab Dip

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Pretty good! I was more liberal with the Old Bay and hot sauce and it helped kick up the flavor a bit.

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I made this dip for our car club's annual party, and it was a big hit ~ everyone LOVED it! I used fat free sour cream, so it was even "less bad," calorie-wise. I was generous with the Old Bay spice, garlic, onion & parsley, so there was no problem with "bland."

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It was bland, bland, bland!

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Maybe I needed the fresh crab but this had almost no flavor what so ever. I ever added shredded Guyerre on top. Still bland.

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Very nice! I could hardly even tell it was lowfat! I followed the recipe exactly and agree that it was a little soupy right after it finished cooking, but as it cooled, it firmed up. I also found it tasted good cold! I will definitely make this again.

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Very close ratio to a recipe I have been using for years. My preference is to use lump Chesapeake blue crab, claw if you like it sweeter. If its out of season I throw in just a dash of worcestershire and dry mustard to try to match the fresh from the bay taste. Nothing beats a fat August crab though. If you fancy I also suggest a tablespoon of minced shallot and 2 ounces of dry sherry.

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It was great! Very fast to make and delicious, even using reduced fat cream cheese and low-fat sour cream. I wish it was a little less soupy with a little more texture, but the scallions give it nice green and the crab a red color. I didn't have fresh parsley on hand so I didn't add it, but I imagine this dip would have looked even prettier with it!