pat's Recipe

Hot Crab Dip

Category: Dips - served warm

Nonstick cooking spray
1 8-ounce package cream cheese, cut into cubes
1/2 cup mayonnaise or salad dressing
1/4 cup finely shredded Parmesan cheese (1 ounce)
1/4 cup snipped fresh chives or thinly sliced green onions
2 teaspoons white wine Worcestershire sauce
2 6-ounce cans crabmeat, drained, flaked, and cartilage removed
Snipped fresh chives or green onions
Pita bread wedges, toasted, or assorted crackers

directions

1. Coat the inside of a 3 1/2-quart slow cooker with nonstick cooking spray; set aside.

2. In a medium bowl, combine cream cheese, mayonnaise, Parmesan cheese, 1/4 cup chives or green onions, and Worcestershire sauce. Stir in crabmeat. Transfer crabmeat mixture to slow cooker.

3. Cover and cook on low-heat setting for 1 to 1 1/2 hours. Sprinkle with additional chives or green onions. Serve with pita bread wedges or assorted crackers.

To use a 1 1/2-quart slow cooker with heat setting:Coat the inside of a 1 1/2-quart slow cooker with heat settings with nonstick cooking spray. Transfer crabmeat mixture to slow cooker. Cover and cook on low-heat setting for 1 1/2 to 2 hours. Serve as above.

Makes 20 appetizer servings.