Slow Cooker Crab Rangoon Dip
Rate this recipe 4.5/5 (19 Votes)
- 16 oz. cream cheese
- 16 oz. crab. imitation or 6 oz. crab meat drained
- 10 3/4 oz. cream of celery soup, canned
- 1 green onion, chopped
- 3/4 tsp. lemon juice
- 2 tsp. soy sauce
- 1 tsp. Worcestershire sauce
- Optional: 1 1/2 T. sugar
Adapted from s3.amazonaws.com
In a 3 – 4 quart slow cooker, mix all the ingredients together.
Cover. Cook on Low for 2-3 hours.
Serve with fried wontons or crackers and/or chips.