Perhaps I did something wrong in making this dip, but it was way too salty and strong-flavored for my taste. I used the best canned crab I could find and doubled the recipe and baked it in a 9" pie plate. Somehow, something went wrong.
A REALLY great appetizer, commonly known as Crab Rangoon when wrapped and deep fried in a wonton wrapper. To get closer to the Crab Rangoon recipe I get in a local Chinese restaurant, you can leave out the hot sauce and serve this with deep fried wonton wrappers cut into smaller pieces. A real crowd pleaser, but best served hot or warm.