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HOT CRAB DIP




Source of Recipe


My files


List of Ingredients




3 (8oz) pkgs. cream cheese, cut up and softened
¼-½ cup milk (to thin the cream cheese with)
13 oz crabmeat (fresh or canned)
½ cup finely diced onion
2 teaspoons worcestershire sauce
1 teaspoon fresh lemon juice

Recipe



combine all ingredients in a lightly greased crock pot. Cover and cook on high for 30 minutes, then turn down to low for 3-4 hours, stirring occasionally.

Notes: This dip can also be made using immitation crab, in a pinch. It can also be "made ahead" the day before serving and then reheated on low the next day (this really allows for the flavors to meld). I serve this with a variety of chips and a fresh veggie platter.