Slow Cooker Hot Crab Dip by Robyn Stone

By srumbel

Slow Cooker Hot Crab Dip Recipe – A delicious hot crab dip recipe made even easier with the slow cooker! Serve with butter crackers or toasted bagels! Always a party favorite!
from Author: Robyn Stone | Add a Pinch

Ingredients

• 1 pound lump crab meat
• 1 (8-ounce) package cream cheese, softened
• 1 (14-ounce) can artichoke hearts, chopped (optional)
• 1/4 cup mayonnaise or sour cream
• 1 tablespoon fresh lemon juice
• 1 teaspoon Worcestershire sauce
• 1 teaspoon hot sauce
• 2 cloves garlic, minced
• 1/2 teaspoon dry mustard
• 1 cup shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 3 green onions, chopped and divided
• butter crackers or toasted bagels, for serving

Preparation

Step 1

Pick through crab meat to remove any cartilage or shells. Set aside
Stir together cream cheese, chopped artichoke hearts, mayonnaise or sour cream, lemon juice, Worcestershire sauce, hot sauce, garlic, dry mustard, cheeses, and ½ of the green onions. Carefully fold in the crab meat, taking care not to break apart all of the large pieces of crabmeat.
Line a slow cooker with a Reynolds Slow Cooker Liner or lightly spray with nonstick cooking spray.
Transfer the crab mixture to the slow cooker, cover and cook on high setting for 3 hours or low setting for 6 hours.
Top the cooked crab dip with 6 roughly crushed butter crackers or about ¼ cup of broken toasted bagel pieces. Top with remaining green onions and serve with crackers or bagels.

Serves: about 4 cups