Crock Pot Crab Dip

Creamy Maryland Crab Dip with melted cheese and old bay sprinkled on top.

This crock pot crab dip is a creamy Maryland crab dip made with lump crab, cream cheese, sharp cheddar, and Old Bay, cooked low and slow so it stays warm for the whole party.

Course Appetizer

Cuisine American

Keyword cheesy, crab, creamy, dip, slow cooker

Prep Time 10

Cook Time 2

Total Time 2 10

Servings 1/4 cup

Calories 120

Author Gina Dickson

Equipment

Mini Slow Cooker 1.5 Qt

Ingredients

8 ounces cream cheese full-fat, softened to room temperature
1/4 cup mayonnaise
1/2 cup sour cream
1 1/4 cups sharp cheddar cheese shredded, divided: 1 cup in dip and 1/4 cup for topping
1/2 teaspoon dry mustard ground
2 teaspoons fresh lemon juice
2 teaspoons Old Bay seasoning
1/4 teaspoon garlic powder
2 teaspoons Worcestershire sauce
1 pound lump crab meat three 6-ounce cans, drained, or 1 pound picked snow crab leg meat

Instructions

Make the creamy base

In a large mixing bowl, beat the softened cream cheese until smooth.
8 ounces cream cheese
Spoon in the mayonnaise and sour cream, then add the cheddar for the dip along with the Old Bay, Worcestershire sauce, lemon juice, garlic powder, and dry mustard. Save the rest of the cheddar for the topping.
1/4 cup mayonnaise, 1/2 cup sour cream, 1 1/4 cups sharp cheddar cheese, 2 teaspoons fresh lemon juice, 2 teaspoons Old Bay seasoning, 1/4 teaspoon garlic powder, 2 teaspoons Worcestershire sauce, 1/2 teaspoon dry mustard
Mix until everything is creamy and well combined.

Add the Crab Meat

Drain crab meat well (if canned, remove any paper liner at the bottom of the can).
1 pound lump crab meat
Gently fold the crab into the cream cheese mixture. Don't overmix, so the crab stays in big chunks.

Cook in the Slow Cooker

Spoon the mixture into a small slow cooker.
Cover and cook on low for 2 hours.

Finish with cheese

With 10 minutes of cook time left, give the dip a good stir.
Sprinkle the remaining cheddar over the top.
Cover and cook until melted.

Serve

Once done, switch the slow cooker to the "warm" setting to keep the dip creamy without drying it out.
Serve with crackers, crostini, pita chips, or fresh vegetables.

Notes

Make Ahead

Mix the whole dip, crab and all, up to 1 day ahead. Keep it in a tightly sealed container in the fridge so no air gets in and dries it out.
Spoon it into the slow cooker and cook as directed, adding about 20 minutes to the cook time since it starts cold.

Slow Cooker Setting

LOW: 2 hours (about 2 hours 20 minutes when starting cold from the fridge).
HIGH: not recommended. It burns the cheese around the edges.
Warm: keeps the dip creamy and scoopable for about 2 hours.

Variation

For a little heat, stir in 1/2 teaspoon cayenne with the Old Bay.

Storage

Refrigerate: let the dip cool completely, then store in an airtight container for up to 3 days.
Freezing: I don't recommend freezing this dip. It comes out watery.

Reheating

Microwave small portions in short 30-second bursts until warm.

Serving Safety

Keep the dip on Warm while serving. Once it's off the heat, don't leave it out longer than 2 hours.

Nutrition