Slow Cooker Crab Dip Food

CRAB RANGOON DIP FOR THE SLOW COOKER

Steps:

• Mix cream cheese, crabmeat, sour cream, green onions, confectioners' sugar, Worcestershire sauce, and garlic powder in the crock of a slow cooker.
• Cook on Low for 2 hours, stirring at least once.

SLOW COOKER HOT CRAB DIP

Steps:

• In a 1-1/2-qt. slow cooker, combine the first six ingredients; stir in crab. Cover and cook on low for 2-3 hours or until heated through. If desired, sprinkle with green onions. Serve with crackers.

SLOW-COOKER CRAB DIP

Steps:

• In a 1-1/2-qt. slow cooker, combine first 5 ingredients. Stir in crab. Cook, covered, on low 2-3 hours, until heated through., Just before serving, sprinkle with almonds. Serve with crackers.

SLOW COOKER CRAB AND ARTICHOKE DIP

Steps:

• In a 2 quart slow cooker, stir together all ingredients (except green onions) until combined.
• Cover and cook on low heat for 2 to 2 ½ hours, or until bubbly and heated through. Sprinkle with additional Old Bay Seasoning and sliced green onions. Serve with toasted baguette slices or crackers.

CRAB DIP

Steps:

• Preheat oven to 350 degrees F. Add cream cheese to a mixing bowl and beat until smooth. Stir in mayo, sour cream, garlic, green onion, Old Bay seasoning, salt, Worcestershire, and lemon juice.
• Add ¾ cup cheddar cheese and hot sauce and mix until smooth. Stir in crab meat.
• Spread into a 9″ pie dish or similar size baking pan and sprinkle remaining cheddar cheese on top. Bake for about 20 minutes or until the top is golden and bubbly.
• Serve warm, with slices of sourdough bread, crackers, tortilla chips or chopped cold veggies.
• Leftover crab dip will keep, stored covered in the fridge, for up to 5 days. Rewarm in the microwave.

SLOW COOKER HOT CRAB DIP

Steps:

• Preheat oven to 350 degrees.
• Spray a slow cooker with cooking spray.
• Mix next 9 ingredients in a medium bowl until well blended.
• Place almonds in a ungreased shallow pan and toast in oven approximately 10 minutes, stirring occasionally, until lightly golden brown.
• Stir crab meat and toasted almonds into cheese mixture.
• Spoon into slow cooker.
• Cover and cook on low setting 1 hour or until cheese is melted.
• Serve with crackers.
• Dip will hold up to 3 hours.

SLOW-COOKER WARM ARTICHOKE AND CRAB DIP

Steps:

• Spray 2 1/2- to 3 1/2-quart slow cooker with cooking spray. In slow cooker, mix all ingredients except crackers until well mixed.
• Cover; cook on Low heat setting 2 hours. Serve dip warm with crackers.

CHILLED CRAB DIP

Steps:

• Empty the can of crabmeat into a fine mesh strainer, gently run cold water over it to rinse, and set it aside to drain.
• Mix the cream cheese, mayonnaise, Worcestershire sauce, sugar, and pepper together in a medium bowl until smooth.
• Add the rinsed and drained crabmeat, along with the onion, parsley, and celery seed.
• Gently fold the mixture together until blended, then transfer it to a serving bowl, smooth the top of the dip flat, and top with cocktail sauce.
• Serve with buttery crackers.