• 8 oz. crab meat, cooked, chopped
  • 2 T. cilantro, finely chopped
  • 1 garlic clove
  • 1 T. extra virgin olive oil
  • 1/2 tsp. lime zest, grated
  • 1 T. lime juice, freshly squeezed
  • 1/2 tsp. Asian chile sauce (or to your liking)
  • 8 oz. cream cheese, cut into cubes
  • 2 T. mayonnaise
  • 4 green onions, finely chopped (white part of onion)
  • 1/2 tsp. Thai red curry paste (or to your liking)

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With football season right around the corner, Slow Cooker Hot Crab Curry Dip will be GREAT for your next FOOTBALL Party!

  1. Combine crab meat, cilantro, oil, garlic, lime zest, lime juice and chile sauce (to your liking).
  2. Stir well, cover and refrigerate until ready to use.
  3. Mix cream cheese, mayonnaise, chopped onion and curry paste (to your liking), and transfer to slow cooker.
  4. Cover. Crock on Low for 1 1/2 – 2 hours, until cheese is melted.
  5. Stir in crab mixture from the refrigerator.
  6. Cover again and crock for an additional 30 minutes on High.
  7. Stir well with a spoon, and keep on warm up to 2 hours, if on Low you should stir frequently so it will not burn.

Happy Crocking!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Definitive Guide to Slow Cooking”

XOXO,

Jenn

Slow Cooker Hot Crab Curry Dip * *

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