HOT CRAB DIP

1-8 OZ. PKG. CREAM CHEESE

¼ C. GRATED PARMESAN CHEESE

¼ C. CHOPPED GREEN ONIONS

¼ MAYONNAISE

2 TSP. SUGAR

1 TSP. GROUND MUSTARD

1 CLOVE GARLIC, FINELY CHOPPED

6 0Z. CRABMEAT

1/3 C. SLICED ALMONDS, TOASTED

ASSORTED CRACKERS OR RAW VEGETABLES

DIRECTIONS:

SPRAY INSIDE OF SLOW COOKER WITH COOKING SPRAY.

MIX ALL INGREDIENTS EXCEPT CRABMEAT, ALMONDS AND CRACKERS IN SMALL BOWL UNTIL WELL BLENDED.

STIR IN CRABMEAT.

SPOON INTO SLOW COOKER.

COVER AND COOK ON LOW HEAT SETTING 1 HOUR OR UNTIL CHEESE IS MELTED.

SPRINKLE WITH ALMONDS.

SERVE WARM WITH CRACKERS OR VEGGIES.

YIELD: 20 SERVINGS

(2 TABLESPOONS EACH)