Slow Cooker Hot Crab Dip

This Slow Cooker Hot Crab Dip is a creamy, cheesy delight packed with sweet crabmeat, tangy cream cheese, and zesty seasonings. Perfect for parties, it’s an easy, crowd-pleasing appetizer served warm with crackers, bread, or veggies.

Why You’ll Love This Recipe

This Slow Cooker Hot Crab Dip is your ticket to effortless entertaining—a luscious, crowd-pleasing appetizer that’s as easy as it is indulgent. Sweet, tender crabmeat mingles with velvety cream cheese, sharp cheddar, and a kick of Old Bay, creating a warm, bubbly dip that’s irresistible. The slow cooker keeps it hands-off, letting you prep ahead and serve stress-free at game days, holiday gatherings, or casual get-togethers. It’s rich yet balanced, with zesty lemon and Worcestershire cutting through the creaminess. Pair with crackers, crusty bread, or celery sticks for a versatile, gluten-free-friendly hit that disappears fast. Plus, leftovers (if any!) reheat beautifully for round two.

Recipe Tips and Tricks

• Soften Cream Cheese: Room temperature blends smoothly, avoiding lumps.
• Drain Crab Well: Squeeze out excess liquid to prevent watery dip.
• Use Lump Crab: Better texture than claw; canned works in a pinch.
• Stir Halfway: Ensures even melting and flavor distribution.
• Adjust Heat: Add more hot sauce or Old Bay for spice lovers.
• Keep Warm: Use slow cooker’s WARM setting for serving.
• Thicken if Needed: Stir in extra cheese if dip seems thin.
• Garnish Fresh: Chives or parsley add color and flavor just before serving.

Yield: 10 Servings

Slow Cooker Hot Crab Dip

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Creamy, cheesy crab dip with Old Bay, slow-cooked for easy, warm deliciousness.

Prep Time 10 minutes

Cook Time 2 hours

Additional Time 5 minutes

Total Time 2 hours 15 minutes

Ingredients

• ½ cup sour cream
• ½ tsp garlic powder
• ½ tsp hot sauce (optional)
• 1 cup shredded sharp cheddar cheese
• 1 lb lump crabmeat, drained
• 1 tbsp fresh lemon juice
• 1 tsp Old Bay seasoning
• 1 tsp Worcestershire sauce
• 2 tbsp chopped chives (for garnish)
• 8 oz cream cheese, softened

Instructions

1. Prep Crab: Drain crabmeat thoroughly; gently pick through for shells—keep those sweet chunks intact.
2. Soften Cream Cheese: Let cream cheese sit at room temp or microwave 20 seconds for easy mixing.
3. Mix Base: In a bowl, combine cream cheese, sour cream, lemon juice, Worcestershire, Old Bay, garlic powder, and hot sauce.
4. Add Cheese: Fold in ¾ cup cheddar until smooth—save the rest for topping.
5. Incorporate Crab: Gently stir in crabmeat to keep texture; avoid breaking lumps.
6. Slow Cooker Setup: Transfer mixture to a 3-4 quart slow cooker, spreading evenly.
7. Cook Low and Slow: Cover and cook on LOW for 2 hours, stirring once halfway for even melting.
8. Top with Cheese: Sprinkle remaining cheddar on top; cover 10 minutes until melted.
9. Rest and Meld: Let sit 5 minutes on WARM—flavors settle and dip thickens.
10. Serve Warm: Garnish with chives; serve with crackers, bread, or veggies—dig in!

Notes

• Use a 3-4 quart slow cooker for best consistency.
• Stir gently to preserve crab’s texture; don’t overmix.
• For parties, keep on WARM setting up to 2 hours.
• Leftovers make great stuffed mushrooms or sandwich spread.

Nutrition Information

Yield

10

Serving Size

1
Amount Per Serving Calories 165Total Fat 15gSaturated Fat 9gUnsaturated Fat 6gCholesterol 46mgSodium 264mgCarbohydrates 2gFiber 0gSugar 1gProtein 6g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

• Crabmeat (1 lb, lump): Fresh or canned; drained well for sweet, tender bites.
• Cream Cheese (8 oz): Full-fat for richness; softened for smooth blending.
• Cheddar Cheese (1 cup, shredded): Sharp for bold flavor; shred fresh for meltability.
• Sour Cream (½ cup): Adds tangy creaminess; Greek yogurt as a lighter option.
• Old Bay Seasoning (1 tsp): Classic seafood spice; adjust for taste.
• Lemon Juice (1 tbsp, fresh): Brightens and balances richness.
• Worcestershire Sauce (1 tsp): Deepens umami; ensure gluten-free if needed.
• Garlic Powder (½ tsp): Subtle savory note; fresh garlic can overpower.
• Hot Sauce (½ tsp, optional): For a mild kick; Tabasco or sriracha works.
• Chives (2 tbsp, chopped): Fresh garnish; green onions as substitute.

Variations and Substitutions

• Seafood Swap: Use shrimp, lobster, or imitation crab for budget-friendly.
• Cheese Mix: Swap cheddar for Monterey Jack, Gruyère, or mozzarella.
• Dairy-Free: Use vegan cream cheese and cashew-based sour cream.
• Spicy Boost: Add diced jalapeño or extra hot sauce.
• Low-Carb: Serve with cucumber slices or bell pepper strips.
• Herb Twist: Add dill, parsley, or tarragon for fresh notes.
• Bacon Add-In: Stir in ¼ cup crumbled bacon for smoky depth.
• Gluten-Free: Naturally GF; confirm Worcestershire sauce is compliant.

Storage Options

• Refrigerator: Store in airtight container up to 3 days.
• Freezer: Freeze up to 2 months; thaw overnight before reheating.
• Reheating: Warm in slow cooker on LOW or microwave gently.

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Until you can read, Slow Cooker Honey Garlic Pulled Chicken