Crab is probably my favorite types of seafood (and yes, one of the few that I enjoy). You may have even noticed before this that my seafood tag only contained one lonely item. Having discovered over the past year that I really like crab (legs, cakes, dip...what’s not to like?), I decided to give my lonely Baked Clams Oreganata a friend. This dip is perfect for a party or potluck because it takes almost no effort. You can literally put it all together during a commercial break and then it’s ready to cook. How easy is that?
I doubled the original recipe and added more crab because I have a big slow cooker, but feel free to halve it for a smaller crowd (though I would still use 2 cans of crab if you halve the recipe). The sweetness of the crab meat and the onion really shine through in this creamy dip, so it serves well with salted crackers, pita chips or pretzels.
Since I am not planning to post again until after Christmas, Happy Holidays to all of you! Thanks for being amazing.
Slow Cooker Crab Dip
Source: slightly adapted from Taste of Home
2 (8 oz) packages of 1/3 less fat cream cheese, softened
½ cup plain fat free yogurt
½ cup grated Parmesan cheese
2 small sweet onions, diced small (about 1 cup)
4 garlic cloves, minced
4 teaspoons sugar
3 (6 oz) cans of lump crab meat, drained and flaked (I used Bumble Bee Fancy Lump Crab)
1. Combine all ingredients in the slow cooker and stir together. Cook for 2 ½ - 3 hours on low until ingredients are hot and combined. Serve warm.
Yields 16 (rounded 1/4 cup) servings. WW P+: 3 per serving (P+ calculated using the recipe builder on weightwatchers.com)
Nutrition Information per serving from myfitnesspal.com: 118 calories, 4 g carbs, 7 g fat, 9 g protein, 0 g fiber