Crabby Dip

This will take the bah-humbug out of anyone who’s had a long day in lines at the mall. Serve with a very cold beer.

Makes 6 to 8 servings.

8 ounces cream cheese

1 cup mayonnaise

2 teaspoon Old Bay seasoning

¹/₂ teaspoon dry mustard

1 pound lump crabmeat

¹/₄ cup shredded cheddar cheese

Non-stick cooking spray

1. Spray slow cooker liberally with non-stick cooking spray.

2. In a large bowl, combine cream cheese, mayonnaise, Old Bay, and dry mustard. Mix thoroughly. Add crabmeat and cheddar, and stir to combine.

3. Transfer mixture to the slow cooker. Cover and cook on Low for 5 to 6 hours until bubbly and gooey. During the last 15 minutes of cooking, prop open the lid with the handle of a wooden spoon to allow moisture to escape.

Old Bay Seasoning was developed in the Chesapeake Bay area of Maryland in the late 1930s, and was bought by McCormick & Company in 1990. It is a proprietary blend of spices including mustard, paprika, celery salt, bay leaf, black pepper, crushed red pepper flakes, mace, cloves, and nutmeg. It’s used to season crabs, primarily, but also things as varied as potato chips and Bloody Marys.