This cheesy recipe has a nice combination of seafood flavors and clings beautifully to slices of bread. I serve it with toasted French baguettes.
—Michelle Domm, Atlanta, NY
Prep: 15 min. • Cook: 11/2 hours Makes: 5 cups
1 pkg. (32 oz.) process cheese (Velveeta), cubed
2 cans (6 oz. each) lump crabmeat, drained
1 can (10 oz.) diced tomatoes and green chiles, undrained
1 cup frozen cooked salad shrimp, thawed
French bread baguettes, sliced and toasted
In a greased 3-qt. slow cooker, combine the process cheese, crabmeat, tomatoes and shrimp. Cover and cook on low until the cheese is melted, 11/2-2 hours, stirring occasionally. Serve with baguette slices.
1/4 cup: 172 cal., 12g fat (7g sat. fat), 77mg chol., 791mg sod., 4g carb. (3g sugars, 0 fiber), 12g pro.