Ingredients

The following ingredients have 4 Servings
  • 1 pound lump crab meat
  • 1 (8-ounce) package cream cheese, softened
  • 1 (14-ounce) can artichoke hearts, chopped (optional)
  • 1/4 cup mayonnaise or sour cream
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon hot sauce
  • 2 cloves garlic (minced)
  • 1/2 teaspoon dry mustard
  • 1 cup shredded cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 3 green onions (chopped and divided)
  • butter crackers or toasted bagels (for serving)

Instruction

  • Pick through crab meat to remove any cartilage or shells. Set aside
  • Stir together cream cheese, chopped artichoke hearts, mayonnaise or sour cream, lemon juice, Worcestershire sauce, hot sauce, garlic, dry mustard, cheeses, and 1/2 of the green onions. Carefully fold in the crab meat, taking care not to break apart all of the large pieces of crabmeat.
  • Line a slow cooker with a Reynolds Slow Cooker Liner or lightly spray with nonstick cooking spray.
  • Transfer the crab mixture to the slow cooker, cover and cook on high setting for 3 hours or low setting for 6 hours.
  • Top the cooked crab dip with 6 roughly crushed butter crackers or about 1/4 cup of broken toasted bagel pieces. Top with remaining green onions and serve with crackers or bagels.