CAJUN CRAB DIP
1 lb crabmeat, picked over
6 green onions, chopped
1 large red pepper, diced
1 lb Velveeta cheese, cubed
2 cups Monterey jack cheese, cubed
1 can Rotel tomatoes, drained
garlic powder, to taste
Tabasco sauce, to taste
salt and pepper, to taste
Sauté onions and red pepper in butter. Place in a crockpot along with the tomatoes, seasonings and cheese. Cook on high until cheese is melted. Add crabmeat and cook on low for approximately 60 minutes.
Crock Pot Cooking Tips:
Tip #1: Add water to crock pot only to cover ingredients in soup, and add more after slow cooking if you need a thinner soup. If your soup recipe calls for milk, add 1 or 2 cups of water and during the last hour, stir in milk, evaporated milk.
Tip #2: Fish and seafood are not usually good candidates for the slow cooker, and should be added late in any recipe for soup or chowder.
Tip #3: Ground herbs and spices tend to lose flavor during slow cooking. Add them to the crock pot during the last hour of cooking. Whole herbs are a good choice for crockery cooking because they add flavor over time.
