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I love the crab dip from Uno's. Don't care for the shrimp, I pick them out.

Thought I would get creative tonight.

Oh, have I ever thought so wrong???????

1 container of claw crab meat (I know, not the best, it was on sale)

1 thing of cream cheese.

1 cup of Mozzarella

1/3 cup Hellman's mayo

Garlic salt

Pepper

Toasty baugette slices.

Supposed to be yum right?

What did I do wrong?

I cannot afford to pay 12 bucks for the Uno appetizer dip and I want to make my own.

Help?

Replace the garlic salt and pepper with Old Bay seasoning and add some chopped green onion and you pretty much have my crab filling for stuffed mushrooms, which I suppose could easily be a dip. I top my stuffed mushrooms with shredded parmesan as well.

Use cheddar cheese for the top of the cassrole in place of the mozzarella. Use a bit more mayo and at least two teaspoons of Old Bay or other similar seafood seasoning. Discard the garlic. A dash of ground mustard won't hurt.

Crab

cream cheese

scallions

worchestershire sauce

mayo

garlic powder

and this is good hot or cold....

or here is what i found when i googled Uno's crab dip

HOT CRAB AND SHRIMP FONDUE

1 (8 oz.) package cream cheese, softened

1 small can artichoke hearts, coarsley chopped (optional)

1/4 pound shrimp, cut in bite-size pieces

1/4 pound crab meat, drained

1 small onion, finely diced

1/4 cup heavy cream

1/8 cup fresh grated Parmesan cheese

2 tablespoons Worcestershire sauce

1 teaspoon prepared horseradish

1/2 teaspoon Old Bay seasoning salt

Ground white pepper, to taste

[This message edited by Balancing Act at 8:58 PM, March 28th (Sunday)]

You can leave the shrimp out, but my friend makes this one, and it's yummy:

Uno's Shrimp and Crab Fondue copycat:

1 (8 oz.) block cream cheese

4 cloves garlic, minced

1/3 cup heavy (whipping) cream

1/4 cup mayonnaise

1 tbsp. grated fresh Parmesan cheese

1/2 tsp. dry thyme

1/2 tsp. dry flat leaf parsley

10 (20-25 count) cocktail shrimp, tailed, deveined, and cut in half

2 cans (6 oz. each) crab meat, drained

1 tsp. garlic powder or garlic salt, plus extra to sprinkle on bread

additional salt and pepper to taste

1/2 French baguette, sliced 1/4 inch thick

1/2 stick (1/4 cup) melted butter

2 Roma tomatoes, seeded and diced, tossed with 1 tbsp. olive oil and basil

block of parmesan cheese

Preheat oven to 425 degrees F.

Prepare bread. Slice baguette and brush with melted butter. Sprinkle with garlic powder/garlic salt to taste.

In a saucepan add block of cream cheese, minced garlic, heavy whipping cream, and mayonnaise. Let simmer briefly and whisk until smooth. Add 1 tbsp. freshly grated parmesan cheese, thyme, garlic powder/salt, and stir. Mix in shrimp and crab meat throughout, ensuring an even consistency.

Pour mixture into an oven-safe dish (preferably one that is at least 1-1.5 inches deep). Grate fresh parmesan over the entire dish, ensuring that it is even and thick enough to create a cheesy "crust".

Place in oven for 10 minutes, or until bubbling hot and the cheese has browned. BE CAREFUL! Will be very HOT!

Take out dish and let cool. Meanwhile, place baguette on a baking sheet and bake until golden brown.

Sprinkle diced tomato mixture atop the shrimp and crab fondue and serve with a large spoon and toasted bread slices.

1 can of Harris Crab meat

1 box of philly cream cheese

8 ounces of sour cream

squirt of lemon juice

garlic salt and powder - several good shakes

paprika on top

bake at 350 until the top is lightly brown and bubbly.

the yummiest crab meat dip ever!

I promise,

Gracee