Crock-Pot Hot Crab Spread Recipe

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Ingredients

• 1-1/2 cups chopped green onions
• 6 garlic cloves, minced
• 1 tablespoon of butter
• 1 tablespoons of mayonnaise
• 8 cups (32 ounces) shredded Monterey Jack cheese
• 4 cans (6 ounces each) crabmeat, drained, flaked, and cartilage removed.
• Assorted crackers

Directions

1. In skillet, sauté onions and garlic in butter until tender.  Transfer to a 3 quart slow cooker, add mayonnaise.  Stir in cheese and then cover and cook on low for 30 minutes or until cheese is melted, stirring occasionally. 
2. Stir in crab, cover and cook for one hour longer or until heated through.  Serve spread warm with assorted crackers.
3. Reduced fat or fat free mayonnaise is not recommended for this recipe.