• 16 oz. cream cheese
  • 16 oz. crab. imitation or 6 oz. crab meat drained
  • 10 3/4 oz. cream of celery soup, canned
  • 1 green onion, chopped
  • 3/4 tsp. lemon juice
  • 2 tsp. soy sauce
  • 1 tsp. Worcestershire sauce
  • Optional: 1 1/2 T. sugar

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Crab Rangoon is a favorite of mine, and I know this dip will be a favorite of yours too! Crab Rangoon Dip is a crowd pleaser, and one you will make often. There is literally not a drop left any time I make this.  Please let me know how your guests love it.

  1. Combine all ingredients in a 3-Quart slow cooker.
  2. Cover. Cook on Low for 2-3 hours, stirring halfway through.
  3. Set slow cooker to WARM and serve with fried wonton chips or crackers.

Happy Crocking!

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Slow Cooker Crab Rangoon Dip

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