*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This recipe was a perfect foundation! Super easy to put together and tastes delish. I know some people had mentioned that it was a little bland. So, to overcome that, I added a little more garlic (3 cloves), and some spices (oregano and basil). I added 1/4 cup of parmsean cheese, only used 1 package of cream cheese, and added 1/2 cup of sautéed spinach. Also, I'm sure it would taste better with real lump crab meat, but I used imitation crab meat which was $3 instead of $15, it still tasted wonderful and gave it great crab flavor and texture. This dip was gone in 30 min, and even my pickiest guests thought it was amazing!! I will definitely make this again and again.
I have made this recipe for several group meetings and it has been loved! However since I live in rural Costa Rica I have had to substitute for some of the items! Had to use canned crab (drained) leave out the tarragon (not available here) and use local cheeses (mostly goat) since other cheeses are imported and cost 7 /- an ounce! I did add a few jalapeno peppers (finely chopped). I also made it with mushrooms instead of the crab (canned crab is 5 for a small tin) and it went over well! I highly recommend this recipe and know that it can be varied and still be great!
The bread bowl sounds wonderful but I threw everything into a crock pot the night before. I put it on 3 hours before my guests arrived the next morning - stirred it up once it was hot. I threw down some crackers and while my family was chowing down someone suggested tortilla chips so I put those out as well! It was a big hit and super easy to do the night before so that I could focus on other aspects of my cook out!
We made it with some left over king crab (I know right!?). I loved the way all the flavors blended added about 2T of hot jalapeno juice to add just the right amount of kick. It is just a bit bland but hey you can always add spice much more difficult to take it out. Good stuff!!
I am not sure why people haven't rated this recipe? It was last year's Superbowl treat and we loved it. This year I have crab I caught out by the Farallon Islands just outside San Francisco bay compared to last years store bought container crab this years should be delicious!!! MMMmmm I can't wait to have this again even if my beloved Forty Niners didn't make the superbowl. Go Manning and Denver. No way I can root for Seattle sea peasants:) Thanks for the recipe Chef John you are "the" man
This was a great base recipe thanks Chef John. I was looking for recipes for the holidays but didn't want to make as much so first I cut the ingredients by half for the trial. I also used 1 T parsely in place of the tarragon because I'm not a tarragon fan. I am lucky enough to live in the NW so I used Dungeness crab. I also added 1 1/2 tsp of Old Bay and 2 T parmesan cheese to the mix. I also used about 1/4 tsp of cayenne as I like spice. I used the marinated artichokes from Kirkland brand at Costco and drained and eyeballed 7 oz. I also used sharp cheddar in place of the white cheddar as both are strong flavors and added parmesan to the top to mix with the cheddar for browning. It was a fabulous flavor but a tiny bit runny so I may cut a bit of the sour cream or mayo next time and maybe add a bit more cream cheese. I also didn't bake or serve in a bread bowl. I cut up and lightly buttered french baguette and baked for 12 minutes at 400. All in all a really good recipe that will be a huge hit at the holidays.
I made this recipe for a New Years Eve party I attended. I followed this recipe exactly and found the recipe perfect. By midnight there was none left except the bread bowel which was going to be enjoyed the next day. I wish I could have found a gluten-free bread to make this in so I could have enjoyed the best part!!!Only thing I couldn't do was discard the top and inside of the bread...great for dipping/spreading...even if I couldn't. I was tempted to add more garlic, tarragon, or green onions...glad I didn't. Perfect blend!! Thanks you, Chef John, this recipe was perfect and appreciated by all!
Review this recipe
Review this recipe
Thanks for adding your feedback.
Congrats! You saved Baked Crab and Artichoke Dip to your Favorites