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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Hot Crab Dip

Makes: 20 servings
Prep 15 mins Cook 1 hr to 1 hr 30 mins  low
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
  •  Snipped fresh chives or green onions
  •  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)
  • Servings Per Recipe 20,
  • cal. (kcal) 120,
  • Fat, total (g) 10,
  • chol. (mg) 31,
  • sat. fat (g) 4,
  • carb. (g) 1,
  • pro. (g) 6,
  • sodium (mg) 223,
  • Percent Daily Values are based on a 2,000 calorie diet

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