Slow Cooker Crab Rangoon Dip

By kristentirrell

Ingredients

• 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

Preparation

Step 1

In a 3 – 4 quart slow cooker, mix all the ingredients together.

Cover. Cook on Low for 2-3 hours.

Serve with fried wontons or crackers and/or chips.