Ingredients
1 package (8 ounces) cream cheese, softened2 green onions, chopped1/4 cup chopped sweet red pepper2 tablespoons minced fresh parsley2 tablespoons mayonnaise1 tablespoon Dijon mustard1 teaspoon Worcestershire sauce1/4 teaspoon salt1/4 teaspoon pepper2 cans (6 ounces each) lump crabmeat, drained2 tablespoons capers, drainedDash hot pepper sauceOptional: Additional capers, minced fresh parsley and grated lemon zestAssorted crackers and lemon wedges
Preparation
In a 1-1/2-qt. slow cooker, combine the first 9 ingredients; stir in crab.
Cover and cook on low for 1-2 hours. Stir in capers and pepper sauce; cook 30 minutes longer to allow flavors to blend. If desired, top with additional capers, parsley and lemon zest. Serve with crackers and lemon wedges.
