Slow-Cooked Crab Dip
Dips made in the slow cooker are ideal for entertaining since they free up the oven. Leftovers of this one are incredible the next day scooped over a baked potato. —Susan D’Amore, West Chester, Pennsylvania
Ingredients
- 1 package (8 ounces) cream cheese, softened
- 2 green onions, chopped
- 1/4 cup chopped sweet red pepper
- 2 tablespoons minced fresh parsley
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 cans (6 ounces each) lump crabmeat, drained
- 2 tablespoons capers, drained
- Dash hot pepper sauce
- Optional: Additional capers, minced fresh parsley and grated lemon zest
- Assorted crackers and lemon wedges
Reviews
Used about 1.5 cups fresh crabmeat and served on toasted baguette slices. Omitted capers and hot sauce. Very good.
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Thanks bfify80. I'm so glad you "messed up" by mixing up the recipe and putting it in the over for 30 minutes. I will make it that way. This sounds delicious! I can't wait to make it, and rate it "will make again" later :)
I messed up and did not read the directions all the way through before making it. I did not see that it needed to be in a crock pot for a few hours and so I still mixed it up and put it in the oven for 20-30 minutes and it tasted great!! Next time will make it the "right" way!!