Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell
Yield:
Makes 6 Cups
Total time:
2 Hours, 30 Minutes
Recipe from
Recipe Time
Hands-on:
11 Minutes
Total:
2 Hours, 30 Minutes
Ingredients
2
(6-oz.) cans lump crabmeat, drained and picked
2
(14-oz.) cans quartered artichoke hearts, drained and chopped
4
garlic cloves, minced
1/4 cup
lemon juice
4 teaspoons
hot sauce
1/2 cup
shredded Parmesan cheese
2
(8-oz.) packages cream cheese, softened
1 teaspoon
white pepper
1 cup
mini bagel chips, coarsely crushed
Garnish: chopped fresh chives
Preparation
1. Combine first 8 ingredients. Spoon into a lightly greased 3-qt. slow cooker.
2. Cover and cook on Low 2 1/2 hours. Stir until cheese is smooth; sprinkle with crushed bagel chips. Serve with crackers.
Note:
Pick through the crabmeat to remove the fine cartilage, if you like, but take care to leave the prized chunks of lump crabmeat as intact as possible.
Our Best Slow Cooker Suppers,
November 2013
