A lovely shrimp and crab dip that is ideal as a starter, dip and canape.Print Facebook Pinterest Twitter Add to CollectionCollections
Servings: 4 people
- Blend all the ingredients together in a bowl and transfer to the slow cooker.
- Cook covered on low heat for 2 to 3 hours.
- Alternately, place in a covered baking dish and cook in a preheated 325F (165C) oven for 1 hour.
- Serve with raw vegetables, crackers, or melba toast.
Sodium: 395mg | Sugar: 4g | Fiber: 1g | Potassium: 277mg | Cholesterol: 69mg | Calories: 333kcal | Monounsaturated Fat: 8g | Polyunsaturated Fat: 6g | Saturated Fat: 14g | Fat: 30g | Protein: 6g | Carbohydrates: 13g