Hot Crab Dip

Hot Crab Dip Enlarge Image
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10 users rated this recipe an average rating of 3.0
Makes:
20 servings
Prep:
15 mins
Cook:
1 hr to 1 hr 30 mins low
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Hot Crab Dip

Ingredients
 
Nonstick cooking spray
1
8 ounce package cream cheese, cut into cubes
1/2
cup mayonnaise or salad dressing
1/4
cup finely shredded Parmesan cheese (1 ounce)
1/4
cup snipped fresh chives or thinly sliced green onions
2
teaspoons white wine Worcestershire sauce
2
6 ounce cans crabmeat, drained, flaked, and cartilage removed
 
 
Pita bread wedges, toasted, or assorted crackers

Directions

  1. Coat the inside of a 3 1/2-quart slow cooker with nonstick cooking spray; set aside.
  2. In a medium bowl, combine cream cheese, mayonnaise, Parmesan cheese, 1/4 cup chives or green onions, and Worcestershire sauce. Stir in crabmeat. Transfer crabmeat mixture to slow cooker.
  3. Cover and cook on low-heat setting for 1 to 1 1/2 hours. Sprinkle with additional chives or green onions. Serve with pita bread wedges or assorted crackers.

From the Test Kitchen

To use a 1 1/2-quart slow cooker with heat setting:Coat the inside of a 1 1/2-quart slow cooker with heat settings with nonstick cooking spray. Transfer crabmeat mixture to slow cooker. Cover and cook on low-heat setting for 1 1/2 to 2 hours. Serve as above.

Nutrition Facts

(Hot Crab Dip)
    Per serving:
  • 120 kcal cal.,
  • 10 g fat
  • (4 g sat. fat,
  • 31 mg chol.,
  • 223 mg sodium,
  • 1 g carb.,
  • 6 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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