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With cayenne pepper and hot sauce (both optional!), this delicious dip doubles up on the heat. Chock-full of crabmeat, this appetizer feels special, yet it only takes minutes to prepare. -Carol Forcum of Marion, Illinois
This recipe is:
Quick
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Nutritional Facts 2 tablespoons dip (calculated without crackers or vegetables) equals 82 calories, 7 g fat (3 g saturated fat), 18 mg cholesterol, 133 mg sodium, 3 g carbohydrate, trace fiber, 2 g protein.
Originally published as Spicy Crab Dip in Simple & Delicious September/October 2008, p31
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed on Feb. 26, 2012 by cmvjvca
I brought this to a party, and it was the hit of the party, everyone wants the recipe.
Reviewed on Feb. 25, 2012 by jerrydon
Great taste and simple to make, what could be better
Reviewed on Dec. 29, 2011 by Bsager892
I like mine with a little chopped up celery to give it crunch and color. I remember when imitation crab first came out many years ago, it was spelled with a K to differentiate it from real crabmeat in recipes. The original marketers might have spelled it that way, also.
Reviewed on Jul. 20, 2011 by bellville
Imitation Crab meat adds color to this recipe. You could use 2 cans crab meat, drained and some Imitation crab meat for eye appeal.
Reviewed on Mar. 08, 2011 by imfatandhappy
I love this dip on crackers. Very tasty.I have never, ever heard of spelling imitation crap meat with a K. Where did this come from? Imitation crab, lobster, etc. are excellent foods: fat-free, very high protein, and reasonably priced. Makes a wonderful seafood salad, or when added to a tossed salad. It is, after all, real seafood.
I love this dip on crackers. Very tasty.
I have never, ever heard of spelling imitation crap meat with a K. Where did this come from? Imitation crab, lobster, etc. are excellent foods: fat-free, very high protein, and reasonably priced. Makes a wonderful seafood salad, or when added to a tossed salad. It is, after all, real seafood.
Reviewed on Mar. 07, 2011 by specialkmom
P.S.~The imitation crab meat was quite tasty. The recipe was just lacking. :)
Wasn't bad, I just wouldn't call it "Spicy" and I am a wimp. Added seasoned salt and "Tony's" spicy cajun seasoning...still a little bland. Maybe it will be better cold. Will see tomorrow.
Reviewed on Mar. 07, 2011 by xicota
Canned crab meat varies from 4 to 6 oz., so one pound equivalent would be 3 to 4 cans, I would think.
Reviewed on Mar. 07, 2011 by mb1006
What about using canned crabmeat? How many would you use?
Reviewed on Mar. 07, 2011 by sandbert
We made this recipe for the NASCAR race yesterday.Loved it. The imitation Crab we used started w/ a "C" I really like the one that didn't even try the recipe, was more concerned about the" K" in Crab.
Reviewed on Mar. 07, 2011 by wanell
I personally get frustrated when people have to give their opinions on recipes' ingredients ,,, if you don't care for the ingredients used please keep it to yourself. The imitation crab is made from fish and I find it very good in recipes even though I love the real and fresh crab also.
Reviewed on Mar. 07, 2011 by dorothyray
If you have not tried it don't knock it. I think it is great. Great flavor.
Reviewed on Mar. 07, 2011 by kjurek
who cares
Reviewed on Mar. 06, 2011 by Cookerchick
Have not made this. I just wanted to point out that if the recipe calls for imitation (k) crab, it should be spelled with a "K". I personally don't like the fake stuff.
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