 |
Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 9 |
|
âThis is great for entertaining because it frees up the oven.â Crab lovers will adore it. Serve leftovers on a baked potato. Susan D'Amore - West Chester, Pennsylvania Ingredients:
1 package (8 ounces) cream cheese, softened |
2 green onions, chopped |
1/4 cup chopped sweet red pepper |
2 tablespoons minced fresh parsley |
2 tablespoons mayonnaise |
1 tablespoon dijon mustard |
1 teaspoon worcestershire sauce |
1/4 teaspoon salt |
1/4 teaspoon pepper |
2 cans (6 ounces each) lump crabmeat, drained |
2 tablespoons capers, drained |
dash hot pepper sauce |
assorted crackers |
Directions:
1. In a 1-1/2-qt. slow cooker, combine the first nine ingredients; stir in crab.
2. Cover and cook on low for 1-2 hours. Stir in capers and pepper sauce; cook 30 minutes longer to allow flavors to blend. Serve with crackers. Yield: 2-1/3 cups.
|
|