Slow Cooker Crab Dip
4 Comments Aug 02, 2022
Updated Jan 09, 2025
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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.
Table of Contents
Crockpot crab dip is the ultimate way to enjoy a decadent appetizer with the convenience of slow cooking. This creamy, cheesy dip melts to perfection, creating an indulgent treat that’s ideal for any gathering. Just add your favorite dippers, and you’ve got a party-ready appetizer that’s sure to impress! Also, try my slow cooker shrimp dip.
What you need:
- Crab Meat: Lump crab meat is a great choice for this recipe since it contains both large and small pieces. You can use fresh crab meat, snow crab legs, canned crab meat, and/or imitation crab meat. If you want a restaurant-quality tasting dip, splurge for the fresh.
- 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-by-Step Directions
- In a large mixing bowl, combine the parmesan cheese, mayonnaise, sour cream, and finely chopped green onion. Mix until thoroughly combined and smooth. Sprinkle on the white cheddar cheese and mozzarella cheese along with the dry seasonings, minced garlic, and softened cream cheese.
- Use a mixer to mix until thoroughly combined and smooth. Fold in the crab meat, making sure to not over-mix.
- Add the crab dip mixture into the slow cooker.
- Cook on HIGH for 2-3 hours or LOW for 4 hours. Garnish with extra green onion just before serving (optional).
Variations
- 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).
- Add extra Tabasco sauce or finely chopped jalapeños for more heat.
- For a seafood medley, mix in 1/2 pound of cooked, chopped shrimp or scallops along with the crab meat.
- Add imitation crab for a budget-friendly version.
What to serve with crab dip
- This crab dip can be served hot with ritz crackers, crostini or soft french bread.
- Other optional dippers could be tortilla chips and pita chips.
- Veggies also make great dippers, such as cut bell peppers, broccoli, celery, carrots, and cucumbers. You can also serve the crab dip in fluffy baked potatoes.
- This also makes a great steak topper (think leftovers!)
Recipe FAQS
How do you store leftovers?
Store leftovers in an airtight container and the refrigerator for up to 2 days; crab is very perishable.
Does this crab meat dip need to be reheated?
It can be reheated or served cold.
How do I make less crock pot crab dip?
This recipe can be halved. However, the cooking times in the slow cooker would remain the same.
More Slow Cooker Dip Recipes
- Slow Cooker Beer Cheese Dip
- Slow Cooker Pizza Dip
- Slow Cooker Spicy Sausage Dip
- Slow Cooker White Pizza Dip
- Slow Cooker Texas Trash Bean Dip
Slow Cooker Crab Dip
Homemade crockpot crab dip made with lump crab, fresh cheeses and old bay seasonings. Great with crackers or crostini bread.
Equipment
Ingredients
- 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)
Instructions
- 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.
Sarah’s Notes
- This recipe can be halved. However, the cooking times in the slow cooker would remain the same.
- The crab dip can be reheated or served cold the next day.
- Store leftovers in an airtight container and the refrigerator for up to 2 days; crab is very perishable.
- 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).
- You can use fresh crab meat, snow crab legs, canned crab meat, and/or imitation crab meat. If you want a restaurant-quality tasting dip, splurge for the fresh.
- Add extra Tabasco sauce or finely chopped jalapeños for more heat.
- For a seafood medley, mix in 1/2 pound of cooked, chopped shrimp or scallops along with the crab meat.
- Add imitation crab for a budget-friendly version.
- This crab dip can be served hot with ritz crackers, crostini or soft french bread.
- Other optional dippers could be tortilla chips and pita chips.
- Veggies also make great dippers, such as cut bell peppers, broccoli, celery, carrots, and cucumbers. You can also serve the crab dip in fluffy baked potatoes.
- This also makes a great steak topper (think leftovers!)
Nutrition
Calories: 665kcal | Carbohydrates: 9g | Protein: 29g | Fat: 57g | Saturated Fat: 22g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 147mg | Sodium: 1481mg | Potassium: 379mg | Fiber: 0.3g | Sugar: 4g | Vitamin A: 1168IU | Vitamin C: 9mg | Calcium: 361mg | Iron: 1mg
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Made this recipe? Leave a comment below!
Can I freeze leftovers?
For this one, I would say no. I don’t think you want to freeze crab after it’s been cooked twice.
Can I prep this the night before and add it to the crockpot the next day??
Yes! I have done that before and it works great.