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Slow-Cooked Crab Dip

Total Time

Prep: 20 min. Cook: 1-1/2 hours

Makes

2-1/4 cups

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
Slow-Cooked Crab Dip Recipe photo by Taste of Home

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

Directions

  1. In a 1-1/2-qt. slow cooker, combine the first 9 ingredients; stir in crab.
  2. Cover and cook on low for 1-2 hours. Stir in capers and pepper sauce; cook 30 minutes longer to allow flavors to blend. If desired, top with additional capers, parsley and lemon zest. Serve with crackers and lemon wedges.

Nutrition Facts

1/4 cup: 153 calories, 12g fat (6g saturated fat), 62mg cholesterol, 387mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 10g protein.

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