Cooking Time:2 hours
Ingredients16 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
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.
- Combine all ingredients in a 3-Quart slow cooker.
- Cover. Cook on Low for 2–3 hours, stirring halfway through.
- Set slow cooker to WARM and serve with fried wonton chips or crackers.