> 2 (8 oz) pkgs reduced-fat cream cheese, softened
> 1/2 cup light mayonnaise
> 1/2 cup grated Parmesan cheese
> 1/2 cup jarred pepperoncini, drained and sliced
> 1 1/4 tsp Old Bay seasoning, divided
> 1 tsp garlic powder
> 2 (8 oz) pkgs fresh lump crab meat, drained
> 1/3 cup thinly sliced green onions, divided
> Assorted vegetables for dipping, such as bell pepper strips, cucumbers, carrot sticks, celery
In a 1½- to 2-qt slow cooker, combine the cream cheese, mayonnaise, Parmesan, pepperoncini, 1 tsp Old Bay, and garlic powder. Gently fold the crab into the mixture.
Cover and cook on low 2–3 hours, until heated through. Change to “Keep Warm” function. Fold in half of green onions. Season with salt and pepper to taste. Garnish with remaining ¼ tsp Old Bay and green onions. Serve with the vegetables.
Always pick through crab to remove any stray bits of shell before adding it to dishes.