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Recipe Category: Seafood
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Seafood Dip Slow Cooker Recipe
Ingredients
- 2 cans (10 75 ounces, or 300 g) condensed cream of celery soup
- 2 cups (225 g) grated Cheddar cheese
- ½ pound (225 g) shrimp, cooked and chopped
- 1 cup (118 g) cooked crabmeat, chopped
- dash paprika
- dash nutmeg
- dash cayenne pepper
- 1 loaf French bread, cut into 1-inch (2.5 cm) cubes
Method
- Spray bottom and sides of slow cooker with nonstick cooking spray
- Combine all ingredients except bread cubes in prepared slow cooker; stir well
- Cover and cook on low for about 2 hours or until cheese is melted
- Keep slow cooker on low for serving
- Serve with bread cubes for dipping
- Yield: 16 servings
- Per serving: 92 g water; 123 calories (56% from fat, 31% from protein, 14% from carb)
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