Here is what makes this recipe so special: there is no need to buy expensive crabs and pick the meat. This recipe starts with convenient canned lump crabmeat. It comes together in just minutes and lets your crockpot do all the work, saving you money and time.
The Best Crock Pot Crab Dip Recipe For Parties
If you’re looking for a crowd-pleasing seafood appetizer that’s easy to make and packed with rich, cheesy seafood flavor, this easy crab dip recipe is exactly what you need. We enjoy making it when hosting a game day gathering, a holiday party, or even a baby shower. This creamy, savory dip, seasoned with iconic Old Bay, is sure to impress your guests without the hassle of complicated prep.
Here are some great reasons that is is my favorite hot crab dip recipe.
- Convenient Canned Lump Crabmeat: No need to stress about finding fresh crab—this recipe works perfectly with canned lump crabmeat, making it super convenient for last-minute entertaining. And if you’re lucky enough to have fresh crab, that will work too!
- Effortless Crockpot Recipe for Entertaining: This Crockpot crab dip is as easy as it gets! Just a few minutes of prep—no cooking required. Blend the ingredients, pour them into your crockpot, and let it do the rest. It’s a crowd-pleaser for game days, birthdays, holidays, baby showers, or bridal showers.
- Classic Cheesy Seafood Flavor: Cream cheese, sour cream, cheddar, and the iconic Old Bay seasoning come together to create a savory dip that delivers that classic Maryland crab flavor everyone loves.
Do you enjoy making easy dips when hosting a dinner party, making a snack for a casual get-together, or taking to a potluck? I have made it easy for you to find the perfect dip recipe when you visit my Easy Make-Ahead Party Dips For A Crowd.
I was born and raised in Southern Maryland. We are very particular about our Chesapeake Crab dishes. This is the BEST crab dip recipe I have found!
— Jackie
Ingredients You Will Need
- Creamy Ingredients: Cream cheese, mayonnaise, and sour cream form the base of this dip, creating a rich and creamy texture.
- Seasonings: Ground dry mustard, fresh lemon juice (bit the bottled kind), Old Bay seasoning, and a splash of Worcestershire sauce add a burst of classic crab flavors.
- Lump Crab Meat: You can use canned or fresh crab meat for this recipe. When choosing fresh crab, opt for lump crab, which is meat from the crab’s body, instead of legs and claws. The meat is sweet and tender and holds together well in a dip. When buying lump crab, look for fresh, firm, and free meat from any fishy or off-putting odors. You could also use canned lump crab. I like to keep canned lump crab in my pantry for easy last-minute appetizers.
- Cheesy Goodness: Sharp cheddar cheese adds a delightful cheesy element to the dip.
- Heat: If you prefer a spicier kick, add a few dashes of hot sauce or double the Old Bay seasoning.
📝 Note: You can find the full recipe with ingredients and measurements in the recipe card located at the bottom of this post.
How to Make Hot Crab Dip
Basically, this slow cooker crab dip recipe is a dump, set, and forget-it-easy dip. You gotta love that!
Combine Ingredients
- Mix cream cheese with a rubber spatula in a large bowl until smooth. Make sure the cream cheese is at room temperature so the dip base is smooth.
- Add 1 cup of shredded cheddar cheese (reserving 1/4 cup for topping) and the remaining ingredients except for the crab meat. Mix until creamy.
Prepare Lump Crab Meat
- Drain the lump crab meat. I like to use a No-Mess Can Strainer when draining cans.
Canned Crab Tip
- Tip: Be sure you do not accidentally mix the paper liner found at the bottom of canned crab meat.
Mix In The Crab
- Gently fold the lump crab meat into the cream cheese mixture, being careful the crab stays in large chunks.
Set The Crock Pot
- Spoon the mixture into your small slow cooker and set it on low for 2 hours.
Finishing Touches
- During the last 10 minutes of cooking, sprinkle the reserved 1/4 cup of shredded cheddar cheese on top. Cover and finish the cooking time.
Gina’s Tips For Recipe Sucess
Serving Tip: Once the crab dip is cooked, turn the slow cooker to warm until you’re ready to serve. Do not overcook the creamy dip, as this can dry it out.
How to Serve This Delicious Crab Dip
There are various scop ideas for serving this hot Maryland crab dip.
- Set out a variety of your favorite crackers.
- Toasted crusty bread: If you have day-old bread, this dip is a great way to use it up. Toast it and tear it into bite-size pieces.
- Baguette: Slice and toast.
- Hard pretzels or soft pretzels
- Pita chips
- Celery sticks
- Tortilla chips or kettle chips
- Serve it in a bread bowl. After cooking the crab dip, you can serve it in a bread bowl for a special presentation. Scoop out the center of a round loaf of Hawaiian bread, fill it with the hot dip, and serve with the bread pieces you removed.
Tips and Questions When Making Hot Crab Dip
What type of crock pot should I use for dips?
When making hot dips, you will want to be sure you have a 1.5-quart slow cooker. This is not only great for dips, but it’s also good to fill with cinnamon, cloves, and a few orange slices to make your home smell wonderful.
What is the best lump crab meat to buy when making Maryland crab dip?
When making traditional Maryland crab dip, you will want to buy lump crab meat. Lump crab meat comes from the crab’s body rather than claws or legs, so it is sweeter and holds together in chunks better. Blue crab, commonly found along the Atlantic coast, is the classic choice for Maryland-style dishes. Its sweet and delicate flavor, combined with its tender texture, is perfect in a creamy dip.
However, there are other terrific options if you cannot find Maryland Blue Crab meat in your seafood market or grocery. You can buy jumbo lump crab meat from other crab species, such as Snow Crab, legs or claw meat, Stone Crabs, King Crabs or Dungeness Crabs. Remember, each type of crab meat brings its own unique characteristics, ranging from a subtly sweet flavor to a more robust and buttery taste.
Can imitation crab meat be substituted in this recipe?
Imitation crab would not work well for this recipe because when heated, it may not hold its texture and flavor as effectively as real lump crab meat. The creamy and savory texture of the dip is best complemented by the sweetness and chunkiness of lump crab meat, which imitation crab does not provide, and it could become mushy when heated.
How To Save Money When Buying Lump Crab
You can save money on your grocery budget if you purchase lump crab in a can. For this recipe, since it’s being stirred into a creamy base canned crab meat is a perfect option.
The best part is 1 pound of fresh lump crab averages $60 per pound compared to canned lump crab at $20 per pound.
Can I bake this dip in the oven instead of a Crock Pot?
To bake the Maryland Crab Dip in the oven instead of using a crockpot, preheat the oven to 375°F. After preparing the dip as per the recipe, transfer it to an oven-safe dish. Bake for 25-30 minutes or until the top is golden brown and the dip is bubbly. Be sure to sprinkle the reserved shredded cheddar cheese on top during the last 10 minutes of cooking time.
How To Store and Reheat Leftovers
To store leftovers, place the cooled Maryland Crab Dip in an airtight container and refrigerate for up to 3 days. To reheat, transfer the desired amount of dip to a microwave-safe dish and heat in 30-second intervals, stirring in between, until warmed through. Alternatively, reheat in an oven-safe dish at 350°F for 15-20 minutes or until heated to your liking.
Seafood Recipes
⚖️ Need a big batch to feed a crowd? You can easily change the number of servings in the recipe card below by tapping 2x or 3x. The ingredient measurements will automatically double or triple. You can then tap print and there you have it, a recipe for a crowd.
Do you have a question about the recipe? Feel free to ask in the comments below. I’m here to help!
Hot Crab Dip Recipe
Note: Be sure to read through the recipe’s post for tips and details about this recipe.
You can add any recipe from Intentional Hospitality to your shopping list to plan a full menu!
Ingredients
- 8 ounces cream cheese, full-fat, softened to room temperature
- 1/4 cup mayonnaise
- 1/2 cup sour cream
- 1 1/4 cup sharp cheddar cheese, divided, shredded: 1 cup in dip and 1/4 cup for topping
- 1/2 teaspoon ground dry mustard
- 2 teaspoons lemon juice, fresh
- 2 teaspoons Old Bay seasoning
- 1/4 teaspoon garlic powder
- 2 teaspoons Worcestershire sauce
- 1 pound lump crab meat
Instructions
- In a large bowl, mix cream cheese until smooth in a bowl. Be sure your cream cheese is at room temperature so your dip base is smooth.8 ounces cream cheese
- Add 1 cup of shredded cheddar cheese (reserving 1/4 cup for topping) and the remaining ingredients except for the crab meat. Mix until creamy.Drain the lump crab meat. I like to use a No-Mess Can Strainer when draining cans.1/4 cup mayonnaise, 1/2 cup sour cream, 1 1/4 cup sharp cheddar cheese, 1/2 teaspoon ground dry mustard, 2 teaspoons lemon juice, 2 teaspoons Old Bay seasoning, 1/4 teaspoon garlic powder, 2 teaspoons Worcestershire sauce
- Gently fold the lump crab meat into the cream cheese mixture, being careful the crab stays in large chunks.1 pound lump crab meat
- Spoon the mixture into your small slow cooker and set it on low for 2 hours.
- During the last 10 minutes of cooking, sprinkle the reserved 1/4 cup of shredded cheddar cheese on top. Cover and finish the cooking time.
Notes
Equipment
5 Stars from a Crab Snob!
I was born and raised in Southern Maryland. We are very particular about our Chesapeake Crab dishes. This is the BEST crab dip recipe I have found!
I will mention that I added a modest amount of ground cayenne pepper, and some chopped green onions. As with any savory recipe, I also add a small amount of sea salt and freshly ground black pepper. This is just my personal preference, YMMV.
Jackie, you made my day! Thank you for your review. I used your kind words in a reader’s star review at the top of the post. Again, thanks for sharing.
I made this for a Christmas party. It was quick, easy and delicious.
Glad you enjoyed it Mary.
Being a Marylander I have been making this dip for 50 years, It’s a request by my family all the time and the first thing to vanish at a gathering! I have never followed a recipe but all the ingredients you have listed is exactly what I use in my dip.
Carol, I love hearing that are recipes are the same! We spent a week up in Main (Captain Nichols Inn) Each day we would visit some place new and try a local restaurant. That adventure is what prompted me to try my hand at creating a recipe for “real” crab dip. Thanks for sharing.