1 1/2 c. chopped green onions
6 garlic cloves, minced
1 tbsp. butter
1 tbsp. mayonnaise
8 c. (32 oz.) shredded Monterey Jack cheese
4 cans (6 oz. each) crab meat, drained flaked, and cartilage removed
Assorted crackers

In a skillet, sauté onion and garlic in butter until tender. Transfer to a 3-qt. slow cooker; add mayonnaise. Stir in cheese. Cover and cook on low for 30 minutes or until cheese in melted, stirring occasionally. Stir in crab; cover and cook 1 hour longer or until heated through. Serve spread warm with crackers.

Yield: 6 cups.