A squeeze of lemon and some salt and pepper always give just about anything some "life". Give it a try!

Lemon juice or lemon zest.

Will do! Thanks to both of you!

There is nothing much you can do unless you cheat.

Go to the store and buy some shrimp flavored ramen. Take some of the shrimp flavoring powder from the little packet and mix with your crab meat spread.

Instant success!

dcarch

A little cream cheese.

A bit of cayenne pepper and a squeeze of lemon J.

A touch of a spicy mustard like Colman's.

Curious what your original recipe ingredients included. And is it a cold spread?

I only make two things with picked crab,...crab cakes and Crab Imperial. For a dip/spread I use my Imperial recipe. It is warm/hot baked in the oven.

Warm oven roasted dips seem to 'bloom' the flavors. Similar in a spinach and a artichoke dip.

Possible it just needed time to meld. We often make spreads the night before then out of the fridge at least an hour before serving or into the oven to heat/roast/toast and serve bubbly hot.

Many recommendations above will aid. Cream cheese I find only works with smoked salmon...mild shrimp and crab flavors get lost/masked.

Most likely too late for help but try a warm 'Imperial' next time. Crab is silly expensive these days. Much of what we see in markets is from Indonesia etc (I think) and still at a high price.

Almost all crab cake and crab spread recipes taste like fish cakes and fish spreads.

Crab meat flavor is so delicate, seasonings tend to cover it up. You need a recipe that uses lots of crab meat, not much seasonings and fillings,

Costco is selling quality king crab legs at $23 a lb. Expensive, but why waste you time and money for fish cakes?

dcarch

Thanks so much, everyone, for ideas and tips! Result = pretty darn tasty, tho not what I hoped it would be. Did add a smidge of lemon, onion and garlic powder, salt and pepper and Worcestershire. It went over well at my sister's Boxing Day family gathering today, and I quite liked it myself. The overnight melding of flavors helped, also.

Dcarch7 -- I do SO agree about using king crab, it's my favorite. But I had already bought Trader Joe's crab. Won't do that again!! Hang the expense, it will be king crab all the way from now on.

sleevendog -- I considered your recommendation of heating the spread, but decided not. However, I do have a lovely hot crab dip that I shall make one of these days rather than this recipe, and use KING CRAB, lol.

"---I do SO agree about using king crab, ---"

Not only king crab meat has a deeper crab flavor, it also looks more like crab meat with that red color.

dcarch

Yes, dcarch, ^^^that! And definitely better flavor by far, as well as better texture IMO.

I much prefer Dungeness crab meat to that of king crab....maybe because it is local and always available fresh whereas king crabs are typically flash frozen and most often sold as legs. I find the Dungeness meat tastier as well.

Can't think if I have ever had canned crab.......doubt it ;-) But do realize that not everyone has easy access to fresh, off the boat seafood!! Live Dungeness crabs at my local grocery are going for about half the price per pound compared to king crab so far more economical as well.

gardengal, I've never had Dungeness crab, tho have heard of it. Lucky you, getting it local!

Too late for this time, but I’d try old bay seasoning

Another too late but maybe for next time, but I would add a small amount of finely minced red pepper, celery, onion and some Old Bay seasoning. I might sautee the vegetables a little bit too.

I'm not that well versed in the various types of crab. DH grew up in the PacificNW and I'm from theEasternShore, blue crabs. Obviously fresh is best over frozen/pasturized/gasp tinned.

I did google the various 4,00 varieties all over the world. We had a work end-of-year towering seafood/sushi last Friday....maybe 5 varieties of crab. Crab cakes, (not great), soft-shell tempera, (excellent), some small fat claws, King/Snow legs, handsome fist sized knuckles, my favorite by far. Most golf ball sized. Not many takers having so much else so the chef packed up a couple dozen in ice for my seven fishes dinner.

If it is the TJ's posted on-line in the freezer cardboard boxes it has mixed reviews being a mix of claw and sub-superior crab parts.

Maybe a nice salmon spread that's easier to get frozen....

Crab in any form is crazy expensive these days...

I do not agree that a fish cake is at all similar to a crab cake.

I make deviled crab with serrano chilies but I don't have the recipe with me right now.

I made crab cakes as a starter for Christmas Day meal. I was in a rush and just used the crab, grated ginger, panko crumbs and an egg to bind S&P. Turned out quite good as the crab taste came through the ginger.

A little bit of Dijon, a hint of mild curry, and some lemon juice.