Hot Crab Dip

Plan on everyone coming back for seconds of this captivating concoction of crab, mayonnaise, and two cheeses.

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4 users rated this recipe an average rating of 4.5
  • Yields: about 20 appetizer servings
  • Prep: 15 mins
  • Cook: 1 hr 30 mins to 2 hrs (low)
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Hot Crab Dip
Ingredients
 
Nonstick cooking spray
12
ounces cream cheese, cut into cubes
1/2
cup mayonnaise or salad dressing
1/2
cup finely shredded Parmesan cheese (2 ounces)
1/4
cup thinly sliced green onions (2)
1
tablespoon Worcestershire sauce for chicken
2
6 ounce cans crabmeat, drained, flaked, and cartilage removed
 
 
Assorted crackers, toasted pita bread wedges, and/or bagel chips
Directions
  1. Coat the inside of a 1-1/2-quart slow cooker with cooking spray; set aside.
  2. In a medium bowl combine cream cheese, mayonnaise, Parmesan cheese, green onions, and Worcestershire sauce. Stir in crabmeat. Transfer mixture to prepared slow cooker.
  3. Cover and cook on low-heat setting for 1-1/2 to 2 hours or until heated through. Serve immediately or keep warm, covered, on warm setting or low-heat setting for up to 1 hour.
  4. To serve, stir well and spoon crab mixture into a serving bowl. Sprinkle with chives. Serve with assorted crackers.
Nutrition Facts (Hot Crab Dip)
    Per serving:
  • 125 kcal cal.,
  • 11 g fat
  • (5 g sat. fat,
  • 37 mg chol.,
  • 183 mg sodium,
  • 1 g carb.,
  • 6 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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