Comments on: Baked Deviled Crab Dip

By: Riss

Riss — Sun, 25 Jan 2015 02:21:32 +0000

I live on the east coast and we have tons of fresh crab meat. That’s what I used and I love love love this dip.

By: Michelle

Michelle — Wed, 08 Oct 2014 22:38:36 +0000

Hi! I’m thinking of making this on Saturday. I have made this sort of dip before, but never with eggs. What purpose do they serve? Just wondering, and not wanting something that firms up too much. It does look very tasty! Thanks!

By: Victor Panichkul

Victor Panichkul — Thu, 31 Jul 2014 06:16:12 +0000

Ooey gooey on the inside, crunchy on the outside. I’m working at 11 p.m. and my mouth is watering. Oh, why did I have to take a break to sneak peek at your website at this hour!

By: Cathy

Cathy — Sun, 27 Jul 2014 04:34:12 +0000

In reply to Becky Todd. Your grocery store likely carries pasteurized crab, which works great too.

By: Becky Todd

Becky Todd — Sun, 27 Jul 2014 04:11:30 +0000

Recipe sound fantastic! I live in the midwest so cannot get real fresh crabmeat but hope I can locate a seafood store/warehouse soon. I do love crab! Thank you for sharing!

By: Cathy

Cathy — Fri, 25 Jul 2014 13:19:22 +0000

In reply to Lori. Hmmm, I'm a little nervous about that. Knowing the flavor of imitation crab and this dip, it just doesn't sound like it would complement the flavors.

By: Lori

Lori — Fri, 25 Jul 2014 12:36:46 +0000

I have a couple packages of imitation crab in the freezer, I know it won’t be as good, but I’m going tot try it!

By: Cathy

Cathy — Thu, 24 Jul 2014 17:44:12 +0000

In reply to PassTheKnife. I love it when people understand this!

By: PassTheKnife

PassTheKnife — Thu, 24 Jul 2014 17:39:28 +0000

I totally understand your obsession, with a dip like this you have to get in there when it is piping hot out of the oven for ultimate oozy goodness!

By: Cathy

Cathy — Thu, 24 Jul 2014 13:45:36 +0000

In reply to Christine at Cook the Story. I know! It will get slurped up very fast, make sure you are within hand's reach.