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Hot Crab Spread

After my mother and sister described the hot crab sandwiches they had eaten at a San Francisco restaurant, I developed this recipe. It's become a family favorite, especially during vacations to the Oregon coast, where we can catch fresh crabs.
  • Total Time
    Prep: 15 min. Cook: 1-1/2 hours
  • Makes
    6 cups


  • 1-1/2 cups chopped green onions
  • 1 tablespoon butter
  • 6 garlic cloves, minced
  • 1 tablespoon mayonnaise
  • 8 cups shredded Monterey Jack cheese
  • 4 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
  • Assorted crackers


  • In a large skillet, saute onions in butter until tender. Add garlic, cook 1 minute longer. Transfer to a 3-qt. slow cooker; add mayonnaise. Stir in cheese. Cover and cook on low for 30 minutes or until cheese is melted, stirring occasionally.
  • Stir in crab; cover and cook 1 hour longer or until heated through. Serve spread warm with crackers.
Nutrition Facts
2 tablespoons: 79 calories, 6g fat (4g saturated fat), 21mg cholesterol, 117mg sodium, 0 carbohydrate (0 sugars, 0 fiber), 5g protein.

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  • fredaevans
    Dec 10, 2011

    Do a very similar one, and it's drop dead DE-lusush! (Spelling intended.)

  • Rockamama
    May 19, 2011

    I would love to make this recipe, but 4 cans of crabmeat around here would cost $20.00! ($5 a can).