• 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

Pin It


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!

  1. In a 3 – 4 quart slow cooker, mix all the ingredients together.
  2. Cover. Cook on Low for 2-3 hours.

Serve with fried wontons or crackers and/or chips.

Happy Crocking!

For over 450 more Slow Cooker recipes, click here to get my eBook!

XOXO,

Jenn

Slow Cooker Crab Rangoon Dip

Share and Enjoy:
  • Print
  • Google Bookmarks
  • Twitter
  • Facebook
  • Digg
  • StumbleUpon
  • del.icio.us
  • Yahoo! Buzz
  • Add to favorites