Slow-Cooked Crab Dip

Name: Slow-Cooked Crab Dip
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 2-1/4 cups.
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

TOTAL TIME: Prep: 20 min. Cook: 1-1/2 hours YIELD: 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

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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