Ingredients for Hot Crab Dip
- 1/2 cup milk
- 1/2 cup chunky salsa
- 8 ounces cream cheese, softened
- Imitation Crabmeat
- Green Onion
- Green Chilies
- Crackers
How to Make Hot Crab Dip
- Preheat your slow cooker. Lightly spray the inside with nonstick cooking spray.
- In a large bowl, combine 1 (10.75 ounce) can condensed cream of mushroom soup, 1/2 cup milk, and 1/2 cup chunky salsa.
- Add 8 ounces cream cheese, softened, to the bowl and stir until smooth.
- Gently fold in 1 1/2 pounds lump crab meat, 1/2 cup chopped green onions, and 1/4 cup chopped pickled jalapeños (or other chilies to taste).
- Transfer the mixture to the prepared slow cooker.
- Cover and cook on low for 3-4 hours, or until heated through and bubbly, stirring every 30 minutes to prevent sticking and ensure even cooking.
- Serve immediately with an assortment of crusty bread, crackers, tortilla chips, or vegetable sticks. Keep warm on low setting while serving.
Chef's Tip for Extra Flavor
Elevate your dish with simple flavor boosters! A final flourish of freshly chopped herbs can add incredible brightness, while a squeeze of lemon or lime juice right before serving can awaken all the flavors. Don't underestimate a sprinkle of quality finishing salt or a drizzle of good olive oil to make your creation shine.
Nutrition Information (Approximate per serving)
Sodium
55 g
Sugar
10g
Fat
153g
Carbs
6g