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Hot Crab Dip

Yield: about 20 appetizer servings
Prep 15 mins Cook 1 hr 30 mins to 2 hrs  (low)
Hot Crab Dip
  •  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
  •  Snipped fresh chives or green onions
  •  Assorted crackers, toasted pita bread wedges, and/or bagel chips

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)
  • cal. (kcal) 125,
  • Fat, total (g) 11,
  • chol. (mg) 37,
  • sat. fat (g) 5,
  • carb. (g) 1,
  • fiber (g) 0,
  • pro. (g) 6,
  • sodium (mg) 183,
  • Percent Daily Values are based on a 2,000 calorie diet

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