1 can (10 ounces) diced tomatoes and green chiles, undrained
1 cup frozen cooked salad shrimp, thawed
French bread baguette, sliced and toasted and assorted fresh vegetables
In a greased 3-qt. slow cooker, combine the cheese, crab, tomatoes and shrimp. Cover and cook on low 1-1/2 to 2 hours or until cheese is melted, stirring occasionally. Serve with baguette slices and vegetables.