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Slow Cooker Crab Dip
Homemade crab dip made with lump crab, fresh cheeses and old bay seasonings. Great with crackers or crostini bread.
Prep Time
15
minutes
mins
Cook Time
2
hours
hrs
Total Time
2
hours
hrs
15
minutes
mins
Course:
Appetizer
Cuisine:
American
Servings:
10
Calories:
665
kcal
Author:
Sarah Olson
Equipment
Slow Cooker - 3 quart or larger
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)
US Customary
-
Metric
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.
Notes
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
Calories:
665
kcal
|
Carbohydrates:
9
g
|
Protein:
29
g
|
Fat:
57
g
|
Saturated Fat:
22
g
|
Polyunsaturated Fat:
16
g
|
Monounsaturated Fat:
14
g
|
Trans Fat:
0.1
g
|
Cholesterol:
147
mg
|
Sodium:
1481
mg
|
Potassium:
379
mg
|
Fiber:
0.3
g
|
Sugar:
4
g
|
Vitamin A:
1168
IU
|
Vitamin C:
9
mg
|
Calcium:
361
mg
|
Iron:
1
mg