Creamy Crab Dip

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Makes about 5 cups

Serves 6 to 8

Cooking Time 1 to 2 hours on Low

Slow Cooker Size 1½ to 7 quarts

WHY THIS RECIPE WORKS: For an elegant crab dip that tasted first and foremost of crab, we included a full pound of crabmeat and limited the amount of filler. Patting the crabmeat dry was key to ensuring that the dip was creamy but not watery, and adding some traditional Old Bay seasoning balanced the sweet richness of the crabmeat. We tried adding raw onions to the slow cooker, but they never turned tender, so we softened them in the microwave with butter first to give them a head start. We liked a combination of cream cheese and mayonnaise for the mild tanginess and rich texture it lent to our dip. Finishing with a sprinkle of chives instead of the traditional cheese layer gave our creamy dip a lighter, fresher flavor. Do not substitute imitation crabmeat here. Serve with crackers and/or Garlic Toasts. See the sidebar that follows the recipe.

¾	cup chopped onion
2	tablespoons unsalted butter
2	teaspoons Old Bay seasoning
8	ounces cream cheese, softened
¼	cup mayonnaise
	Salt and pepper
1	pound lump crabmeat
2	tablespoons minced fresh chives

1. Microwave onion, butter, and Old Bay in large bowl, stirring occasionally, until onion is softened, about 5 minutes. Stir in cream cheese, mayonnaise, ¼ teaspoon salt, and ¼ teaspoon pepper. Spread crab onto paper towel–lined plate, pick over for shells, and pat dry; gently fold crab into mixture.

2A. FOR A 1½- TO 5-QUART SLOW COOKER: Transfer mixture to slow cooker, cover, and cook until heated through, 1 to 2 hours on low.

2B. FOR A 5½- TO 7-QUART SLOW COOKER: Transfer mixture to 1½-quart soufflé dish. Set dish in slow cooker and pour water into slow cooker until it reaches about one-third up sides of dish (about 2 cups water). Cover and cook until heated through, 1 to 2 hours on low. Remove dish from slow cooker.

3. Gently stir dip to recombine. Sprinkle with chives and serve. (Dip can be held on warm or low setting for up to 2 hours.)