If I had to choose one thing to live on, it would be seafood hands down. Well, with wine of course!! This is another of my easy and light slow cooker recipes, where I just throw everything into the crockpot and let it make itself. It gets my week off to a relaxing start, with lunch prepared for several days and something to look forward to.
This is the first of several crab dips that I intend to try out. this one is a Maryland style crabdip, but a lighter version. It can also be made with seafood sticks if you are cooking on a tight budget.
WINE NOTE: A softer Chilean Sauvignon Blanc is a good pair with the dip, as this is not one to be overwhelmed with dry citrus sharpness, but needs just a touch of dryness to cut through the cream.
2 (80z /225g each) Packs of light of fat free cream cheese
1 Cup / 500 ml Light or fat free mayo
1 Cup Light or low fat grated cheddar
1 tsp Mustard powder
1/2 tsp Garlic powder
1 tsp Lemon juice
2 tsp Old bay seasoning (scroll down to end to buy)
1lb / 500g Lump crab
3 Scallions / spring onions finely sliced (Reserve a tbsp to sprinkle over to serve)
Grated parmesan to serve
Place all of the ingredients in the slow cooker and stir.
Cook on low for a couple of hours.
Serve with a sprinkling of parmesan and a sprinkling of scallions over the top
CHEERS!! ENJOY!!! Follow my Facebook page https://www.facebook.com/winewithfood
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