I love the combination of spicy and creamy flavours in this delicious party dip. Serve with crackers or baguette slices.
Used different ingredients. I left out the sour cream, relish, parsley, cayenne pepper, paprika and lemon zest. I added garlic powder, and emeril's bayou blast, and cheddar cheese into the crab salad...absolutely delish when I used it on top of some toast - 29 Sep 2008
My mouth is still burning from the "heat" of this recipe..but I could not stop eating it! I used imitation crabmeat and definitely wasn't a pound, so that is probably why it was so spicy. I ended up doubling the sour cream and mayo to tone down the flavour. Next time I will halve the cayenne pepper, and go from there. What a great taste, though. Can't wait to serve to our friends. Thanks, HEP303! - 29 Sep 2008
My husband and I found this recipe to have a light lemony flavour followed by a bit of spicy, which we love. Pulling the meat out of the fresh cooked crab took most of the prep time otherwise it came together quite quickly. We served it with vegatable crackers. It was enjoyed by all. - 29 Sep 2008