If you’re the person everyone expects to show up with something homemade for game day or the family party, this slow cooker crab dip is about to become your new favorite. It has rich chunks of crab swimming in cream cheese and sharp cheddar, all warming away in your slow cooker. This is the dump-and-go appetizer that actually tastes like you put some time into it.
Here’s what makes this recipe work when nothing else seems to: you literally dump the ingredients into your slow cooker and walk away. You don’t need to watch the stove top, stir constantly, or worry about transferring hot dip to a serving dish while people hover.
The slow cooker does all the work, keeps it warm for hours, and doubles as your serving dish. This recipe strips away all the fuss. It has grocery-store ingredients, measurements you can eyeball if needed, and a flavor that hits the perfect savory-creamy-slightly-tangy spot, making people scrape the bowl clean.
And if crab prices make you wince (or cry, depending on the year), no worries. This recipe is still delicious, even if you use imitation crab, other seafood, or canned chicken!
I’ll walk you through the simple steps to make this creamy and addictive crab dip. Once you see how simple this is and taste that first gloriously cheesy, crab-packed bite, it will be your new favorite dip.
Looking for more party dips? Try my recipes for blue cheese dip, baked Buffalo chicken dip, and cottage cheese dip.
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Ingredient Notes
For exact amounts needed see the recipe card below
- Lump crab meat: This is the star of the show, and yes, it can be pricey. I will splurge on lump crab meat when I’m making this for a party because the texture is worth it, but if it is too expensive for you, I get it. I will give a whole list of possible substitutions later in the post.
- Cream cheese
- Mayonnaise
- Sour cream
- Shredded cheddar cheese
- Green onions
- Garlic
- Lemon juice
- Hot sauce: Start with one teaspoon and taste before serving. You can always add more, but you can’t take it back.
- Seasoning: Season the crab dip with Worcestershire sauce, Old Bay seasoning, mustard powder, salt, and pepper.
How to Make Slow Cooker Crab Dip
- Add everything to your slow cooker. And I mean everything: the crab meat, cream cheese, mayonnaise, sour cream, shredded cheddar, green onions, minced garlic, lemon juice, hot sauce, Worcestershire sauce, Old Bay, mustard powder, and a good pinch of salt and pepper. You don’t need to soften the cream cheese before using it. Mix everything and don’t worry that it doesn’t mix smoothly.
- Cover and cook on low for 2-3 hours. Around the 1 to 1.5 hour mark, take the lid off and stir it all together. It should mix smoothly this time.
- Before you serve, stir the dip one more time to make sure everything is well combined and smooth. Sprinkle some fresh sliced green onions on top for color and a little extra flavor. Keep the slow cooker on the warm setting if you’re serving this at a party and it’ll stay perfect for hours.
Serving Ideas
Crab dip is a blank canvas waiting for whatever you want to dunk into it. So I always set out a whole spread. Here are some of my family’s favorites:
- Toasted baguette slices
- Assorted crackers
- Pita chips
- Vegetable sticks, like carrots, celery, bell peppers, and cucumbers
How to Store
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When you’re ready to eat it again, you can serve it cold or reheat it. If you want it warm, reheat on the stovetop over low heat, stirring occasionally, until it’s heated through.
Crab Alternatives
I know that a pound of lump crab meat is very expensive, especially when you’re feeding a crowd. But you don’t have to break the bank to make this dip shine.
If you’re watching your budget, look for “white crab meat” or “claw meat” at your grocery store. Or use imitation crab meat. You can also substitute canned chicken, canned tuna, or another canned fish. It’s not exactly crab dip anymore, then, but it’s still a crowd-pleaser.
Tips & Tricks
Be sure to check out the step by step instructions
- Stirring the dip halfway through is essential because the cream cheese won’t mix in until it gets warm. So set a timer on your phone because it’s easy to forget when you’re busy doing other things. Stirring also helps the cheese melt evenly and keeps the crab from settling at the bottom. I use a rubber spatula to really get into the corners of my slow cooker.
- The recipe calls for 1-2 teaspoons of hot sauce; adjust to your taste.
- If you are serving this at a party, once your dip is ready, switch your slow cooker to the “warm” setting. It’ll stay at the perfect temperature for a few hours without continuing to cook.
- The dip is done when the cheese is fully melted and bubbling. If you see any unmelted cheese chunks or if it’s not hot all the way through, give it another 20-30 minutes. The edges should be gently bubbling when it’s ready.
- You can also bake this in the oven. First, add the cream cheese to a bowl and beat it until smooth. Fold in the remaining ingredients until well incorporated. Transfer the mixture into a 9-inch pie dish or casserole dish and bake at 350 degrees F for 25-30 minutes until the cheese is melted and the sauce is bubbling.
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Slow Cooker Crab Dip Recipe
Ingredients
- 1 pound lump crab meat
- 12 ounces cream cheese
- ½ cup mayonnaise
- ½ cup sour cream
- 1 ¼ cup cheddar cheese shredded
- ⅓ cup sliced green onions plus more for topping
- 4 cloves garlic minced
- ½ lemon juiced one tablespoon
- 1-2 teaspoons hot sauce to taste
- 1 ½ teaspoons Worcestershire sauce
- 2 ½ teaspoons Old Bay seasoning
- 1 teaspoon dried mustard powder
- Salt and pepper to taste
Instructions
- Add all crab dip ingredients into the crockpot and stir.1 pound lump crab meat, 12 ounces cream cheese, ½ cup mayonnaise, ½ cup sour cream, 1 ¼ cup cheddar cheese, ⅓ cup sliced green onions, 4 cloves garlic , ½ lemon, 1-2 teaspoons hot sauce, 1 ½ teaspoons Worcestershire sauce, 2 ½ teaspoons Old Bay seasoning, 1 teaspoon dried mustard powder, Salt and pepper
- Cover and cook on low for 2-3 hours, stirring halfway through, until the cheese is fully melted and the sauce is bubbling.
- Stir again before serving. Top with more green onions. Serve with toasted baguette slices, assorted crackers, or vegetable sticks.
Notes
- If you’re watching your budget, look for “white crab meat” or “claw meat” at your grocery store. Or use imitation crab meat. You can also substitute canned chicken, canned tuna, or another canned fish.
- Stirring the dip halfway through is essential because the cream cheese won’t mix in until it gets warm.
- The recipe calls for 1-2 teaspoons of hot sauce; adjust to your taste.
- If you are serving this at a party, once your dip is ready, switch your slow cooker to the “warm” setting. It’ll stay at the perfect temperature for a few hours without continuing to cook.
- The dip is when the cheese is fully melted and bubbling. If you see any unmelted cheese chunks or if it’s not hot all the way through, give it another 20-30 minutes. The edges should be gently bubbling when it’s ready.
- You can also bake this in the oven. First, add the cream cheese to a bowl and beat it until smooth. Fold in the remaining ingredients until well incorporated. Transfer the mixture into a 9-inch pie dish or casserole dish and bake at 350 degrees F for 25-30 minutes until the cheese is melted and the sauce is bubbling.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information
Nutrition facts are estimates.
