 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 48 |
|
After my mother and sister described the hot crab sandwiches they had eaten at a San Francisco restaurant, I developed this recipe. It's become a family favorite, especially during vacations to the Oregon coast, where we can catch fresh crabs. Ingredients:
1-1/2 cups chopped green onions |
1 tablespoon butter |
6 garlic cloves, minced |
1 tablespoon mayonnaise |
8 cups (32 ounces) shredded monterey jack cheese |
4 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed |
assorted crackers |
Directions:
1. In a large skillet, saute onions in butter until tender. Add garlic, cook 1 minute longer. Transfer to a 3-qt. slow cooker; add mayonnaise. Stir in cheese. Cover and cook on low for 30 minutes or until cheese is melted, stirring occasionally.
2. Stir in crab; cover and cook 1 hour longer or until heated through. Serve spread warm with crackers. Yield: 6 cups.
|
|