Crab Dip with Garlic Saltines and Roasted Cherry Tomatoes

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A wonderful dish with so many layers. Each component has so many uses. A big hit!

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Worlds best crab dip! If you want to low-carb w/o the crackers, I've served it on endive lettuce...although, the crackers are AMAZING!! The tomatoes are amzaing and so good that I keep a batch of them in the refrigerator for other things. The first time I made it, I omitted the olive oil - don't. The olive oil adds just a hint of creaminess. Very yummy!!

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Saw this episode on TV today and watched most of it, but frankly I forgot how long to roast the tomatoes and saltines...There are no directions attached to this. So I made the Crab Dip and refrigerated it,but before I chilled it, I tasted it...I guess I used too much salt b/c it sure didn't need any. I also added (instead of Old Bay a Tex-Mex chipolte spice (just a little to give it a nice smoky taste...Yummy. But could someone give me the time for the tomatoes & saltines so I can serve this tonite.

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I made the dip and served it with endive leaves as an appetizer with pomagranite martinis. I felt it needed just something a little extra to cut the mayo flavor so I added grated parmesan to personal taste. It did it for me. I recommend if you make the dip, mix a small amount of it in a little cup and try adding the parmesan.If you like it, add cheese to the main bowl in whatever amount you personally like.

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This was really not edible. Too much mayonnaise taste which overwhelmed the crab meat. Had to throw out $17 worth of crab meat.

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Wonderful! Everything about this dish is perfect. Take the extra 10 minutes to make the Saltines - it's easy and completely worth it!

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To "HG" this I'd swap out the cream cheese for WW cream cheese and the sour cream for fat free sour cream or Fag 0 greek yogurt, ditch the crackers or use reduced fat saltines and a butter substitute.
I love HG :

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Made this over the weekend for a party and it was a hit!

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I served this in martini glasses to my guests and blew them away. I put arugula in the bottom of the glass and them filled it with the hot dip and garnished with the roasted tomatoes. Instead of saltines I used flatbread.

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Put the dip on toasted artisan bread, top with the roasted tomatoes, and then a slice of swiss - broil for a short period of time. A great meal served with a salad and a glass of riesling.