Hot Crab Dip

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If you take the basic recipe and adjust it to your taste it is awesome. I used 1/2 the worsteshire sauce recommended in the recipe, added a block of cream cheese, added 5 teaspoons full of fresh horseradish, and substituted the dry mustard with old bay to taste. This is the best crab dip I have ever made or eaten from a restaurant.

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I love Paula Deen's recipes. We live in the south and are able to catch our own seafood, so I made this dip with crabs that we boiled in crab boil and hand picked. I had a party and there were lots of finger foods and this dip was the hit of the party Great recipe and great taste. I

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I modified this version because I couldn't imagine a crab dip without cream cheese! I used a whole package of cream cheese in lieu of the mayonaisse. Next time, I would actually add the mayo as well. I also used Old Bay in lieu of the dry mustard. Born and raised in Maryland, you can't have crab dip without Old Bay! Makes all the difference in the world! I actually used this recipe to stuff mushrooms with instead of a dip. It was fantastic!!

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Using the glass half-full approach, I've definitely come across better crab dips than this, BUT this was also better than some crab dips served in restaurants. I didn't read the reviews until the dip was baking and our guests were on the way, so I was a little panicked! The dip isn't nearly as awful as some of these reviewers claim. Color and greasiness were an issue coming out of the oven, but a quick gentle stirring before serving fixed that. Our little party liked it just fine. Next time I'll look for a different recipe, but again, it's not like it was a catastrophe!

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It was horrible, the Worcestershire sauce ruined it. I had to throw it out, no one would eat it. A whole pound of crab ruined.

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In Paula's cookbook she lists worcheshershire sauce for CHICKEN not traditional brown kind. Its in a white labeded/green writing bottle located next to regular sauces. This makes all the difference and explain the off color and flavor some people are getting. I would also recommend adding 1 tsp at a time and tasting. Hope this helps as this dip is wonderful when the right ingredients are used.

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Everyone liked this recipe, but for me, I thought the off color was because of the Worcestershire sauce and possibly because I used canned refrigerated crab meat. I've had better dip, but what I would suggest is to cut the Worcestershire in half, add some sour cream (I added 1/4 cup and topped with shredded parmesan cheese before baking. Also added 1/2 t. of Old Bay seasoning. I baked it till the cheese on top was bubbly. Served with tortilla chips-- the dip got good reviews, but again, I had to modify, so i'm rating this one 3 because of the changes to the recipe.

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Okay, I added chopped onions (almost 1 cup and halved the amount of worchestershire and it was delicious! I've made this several times (upon the request of my friends for their parties, sometimes using the pepper jack cheddar, sometimes using a different shredded cheese like mozzarella or cheddar or a mix. I also added dijon mustard once which was equally yummy. I always put in more lemon than called for in the recipe because I feel it brightens it up and wakes up the flavors of the dip. I ALWAYS add the onions and halve the worchestershire. Otherwise, I play with it and it always turns out delicious and gets eaten up quickly! I use crab claw meat...from the can...admittedly. With dips like this I feel it's fine to use this. Expensive jumbo lump would be good in this as well, but the flavors kind of mask the crabbiness of the crab anyway, so don't bother. Kind of like using a good vodka in a Long Island Iced Tea! Why bother? Save it for the martini up with olives!

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Get raves every time I serve this. Can't understand why anyone wouldn't like it - unless they don't like crab!

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I made this dip with left overs from sushi night. The changes I made were I used 1/2 crab and 1/2 shrimp and added off brand pepper jack cheese that I was sketchy about but it was so good. I cut the recipie down in size, it is only my husband and I eating it. I couldnt stop eating it while it was about to go into the oven. I had to put it in there though, so I could taste it hot! This was especially yummy because it is cold and a winter storm is on the move in! You have to try it and you really dont have to spend a lot of money on this one... I bet you have almost everything in the fridge...! Next time I might add jalepeno or carrots or corn to give it extra texture. I served it on warm hard french bread but I bet some veggies like celery wouldnt be a bad idea either. Absolutely YUMMY!!!