7 Reviews of Dungeness Crab Dip

From: Chef #226081

On Jun 29, 2005

this is my recipe from my website! www.finedinings.com

From: flower7

On Dec 12, 2005

Oh man oh man is this goooood! I had 8 oz lump crab so I improvised a bit with amounts. I used 7 oz cream cheese, 3 Tbsp sour cream, 3 cloves garlic, a good handful of parmesan and cayenne & salt (to taste). Baked part of it immediately and refrigerated the rest for later. Thanks so much for the recipe! It's a definite keeper!

From: Pam-I-Am

On Oct 18, 2005

Very rich and delicious! Just the right amount of 'heat.' Couldn't find fresh lump crab so I used imitation...worked fine. Very easy to make for an elegant appetizer to impress guests. I like that you can make it ahead and bake it later. Pam

From: CASunshine

On May 9, 2006

We were not in the mood for a large meal for dinner last night so I whipped these up. Very tasty and easy to do. I, too, used imitation crab and they turned out excellent. Nice recipe!

From: appleydapply

On Sep 23, 2008

This was fantastic! It made a great lunch for 3 people; we served it open-faced on toast made from a good white sandwich bread. The only thing I'd change is next time I'll only add 1/8 t of cayenne. It had just a bit too much kick.

From: TeresaS

On Feb 16, 2009

This got 3 stars only because I enjoyed the flavor. The rest of the family thought it was a 1 star dish. They felt that it was to crabby (?) I didn't get that at all. This was very easy to prepare and was a wonderful appetizer to serve to family and friends. Thanks for posting.

From: Chef #1124431

On Jan 11, 2009

I served this at a cocktail party and my guests were practically polishing the inside of the ramekins with bread. It was also very easy to make. I doubled the recipe for a party of ten, and served it with carrots and celery as well. I will definitely make this again!