This Slow Cooker Crab Dip is flavored with lump crab meat, four different types of cheeses, lemon juice, and a few other pantry staples. It’s a yummy seafood appetizer that can be served for brunch, at potlucks, or on game day.
Have even more crab to use up? Try my Cream of Crab Soup recipe for a light and easy dinner.
Why this works
Crock pot crab dip is easy to prep and has a reasonable cooking time. As all of the ingredients melt together in the slow cooker, you’ll end up with a delicious creamy sauce that can be enjoyed in a variety of ways.
The flavors of this crab dip taste amazing and is sure to leave your family or guests wanting more!
- Crab Meat: Lump crab meat is a great choice for this recipe since it contains both large and small pieces.
- Cheese: This creamy dip recipe calls for cream cheese, shredded white cheddar cheese, shredded mozzarella cheese, and parmesan cheese.
- Mayonnaise: Adds a nice flavor and creamy texture to the crab meat dip.
- Sour Cream: Contributes to the creamy dip texture.
- Onion: Vidalia onion is a type of sweet onion that won’t over-power a dish while adding a pleasant flavor.
- Seasonings and Spices: A combination of seasonings and spices is used to create a delicious flavor. They are Old Bay seasoning, onion powder, garlic powder, and garlic.
- Other Ingredients: Lemon, green onion, Worcestershire sauce, and Tabasco sauce add the finishing touches of flavor.
Step One – In a large mixing bowl, combine the parmesan cheese, mayonnaise, sour cream, and finely chopped green onion. Mix until thoroughly combined and smooth.
Step Two – Sprinkle on the white cheddar cheese and mozzarella cheese along with the dry seasonings, minced garlic, and softened cream cheese.
Step Three – Use a mixer to mix until thoroughly combined and smooth.
Step Four – Fold in the crab meat, making sure to not over-mix.
Step Five – Add the crab dip mixture into the slow cooker.
Step Six – Cook on HIGH for 2-3 hours or LOW for 4 hours. Garnish with extra green onion just before serving (optional).
- If you’d like a browned top, pop the dip in the oven for a few minutes.
- Add horseradish to the dip to make it a bit spicy and to add an additional flavor.
- Consider adding diced red bell pepper for added color (and texture).
What to serve with crab dip
- This crab dip can be served hot with ritz crackers, crostinis, or fresh-cut celery.
- Other optional dippers could be tortilla chips and pita chips.
- Veggies also make great dippers, such as cut bell peppers, broccoli, carrots, and cucumbers.
- Use this hot crab dip as a salad topping to create a quick hearty meal.
Store leftovers in an airtight container and the refrigerator for up to 3 days.
Yes! You can use fresh crab meat, canned crab meat, and/or imitation crab meat. If you want a restaurant-quality tasting dip, splurge for the fresh.
It can be reheated or served cold.
This recipe can be halved. However, the cooking times in the slow cooker would remain the same.
Slow Cooker Crab Dip
- 16 oz. cream cheese (two 8-oz. packages)
- 1 1/2 cup mayonnaise
- 1 1/2 cup sour cream
- Juice from 1 lemon
- 3 garlic cloves minced
- 1 cup Vidalia onion chopped
- 2 Tbsp. scallion finely chopped
- 1 Tbsp. Worcestershire sauce
- 5 dashes tabasco sauce
- 1 Tbsp. old bay seasoning
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 cup parmesan cheese grated
- 1 cup mozzarella cheese shredded
- 1 cup white cheddar cheese shredded
- 2 lbs. lump crab meat (can use 1-2 pounds)
- Soften the cream cheese in the microwave in a glass bowl for 30 seconds.
- In a large mixing bowl using a hand mixer, combine all the ingredients except for the crab meat. Mix until thoroughly combined and smooth.
- Using a rubber spatula, fold in the crab meat.
- Add the crab mixture to your slow cooker and cook on high for 2-3 hours or 4 hours on low until bubbling.
- When done cooking, if desired brown the top of the dip in the oven (optional!).
- Serve hot and enjoy with ritz crackers, crostinis or fresh cut celery.
- This recipe can be halved. However, the cooking times in the slow cooker would remain the same.
- You can use fresh crab meat, canned crab meat, and/or imitation crab meat. Though, if you want restaurant quality tasting dip, splurge for the fresh.
- The crab dip can be reheated or served cold the next day.
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.