Slow Cooker Hot Crab Dip

This slow cooker crab dip is as easy as it gets when it comes to fuss-free entertaining. Crockpot dips are guaranteed crowd-pleasers, and since they’re hands-off, they let you focus on other dishes or simply enjoy being with your guests. This classic recipe comes together entirely in the slow cooker—just combine a few simple ingredients with crabmeat, and in a couple of hours you’ll have a warm, creamy dip that’s hard to resist. Serve it with crackers, chips or crunchy veggie sticks for game day, parties or potlucks, and watch it disappear!

Ingredients for Slow-Cooker Crab Dip

• Cream cheese: Full-fat cream cheese delivers the smoothest texture and richest flavor, but you can use reduced-fat for a lighter version. Even though the dip will be heated, be sure to soften the cream cheese before mixing to help it melt evenly.
• Onion: Sweet onion adds mild sweetness and aromatic depth that cut the richness. Finely chopped yellow onion is also a good choice, or you can use sliced green onions or shallots for a softer flavor.
• Parmesan: Grated Parmesan (the finely ground kind) brings salty, nutty depth and melts seamlessly into the dip. Shredded Parmesan works in a pinch, but it’ll give the dip a stringier, cheesier texture.
• Mayonnaise: Mayo adds tang and lightens the dip so it doesn’t feel too heavy. Not a fan? Swap in sour cream or plain Greek yogurt for a similar creamy consistency.
• Garlic: Freshly minced cloves add savory, aromatic depth. If you’re out, use 1/4 teaspoon of garlic powder as a substitute.
• Sugar: A pinch of sugar balances the rich, salty flavors and enhances the crab’s natural sweetness.
• Crabmeat: Lump crabmeat gives the dip the best texture and flavor, but canned crab works as well—simply drain it and remove any bits of shell. You can also use more affordable canned imitation crab for a milder flavor.
• Green onions: Sprinkle sliced green onions over the dip just before serving it for a fresh, colorful finish. Snipped chives and chopped fresh parsley are great alternatives.
• Dippers: Serve the crab dip with buttery crackers, toasted baguette slices, pita chips, corn chips, tortilla chips or crisp veggies for scooping.

Directions

Step 1: Combine the ingredients

In a 1-1/2-quart slow cooker, combine the softened cream cheese, chopped onion, shredded cheese, mayonnaise, minced garlic and sugar.

Gently fold in the crab meat.

Step 2: Slow-cook on low

Cover the slow cooker and cook the dip on low for two to three hours, or until it’s heated through and the cheese is melted.

Editor’s Tip: Stir the dip before serving it to ensure all the ingredients and flavors are well combined.

Step 3: Serve

If you’d like, sprinkle the dip with sliced green onions for a pop of color and fresh flavor. Serve it warm with crackers, toasted baguette slices or sturdy veggies for dipping.

Editor’s Tip: Switch your slow cooker to the warm setting to keep the dip hot and perfectly scoopable for serving.

Slow-Cooker Crab Dip Variations

• Turn up the heat: Stir in a few dashes of hot sauce, a pinch of cayenne or a finely diced jalapeno for a spicy kick. You can also sprinkle in a little Old Bay seasoning for a bold, zesty flavor.
• Brighten it up: Finish the dip with a squeeze of fresh lemon juice just before serving to cut through the richness, or set out a bowl of lemon wedges so guests can add their own.
• Add veggies: Mix in finely chopped spinach, drained artichoke hearts, green onions, corn or roasted red peppers for extra color and texture.
• Swap the seafood: Try replacing half or all of the crab with chopped, cooked shrimp for a fun seafood twist.
• Bake it: Spread the mixture in a small baking dish and bake it at 350°F until it’s bubbly and golden on top.

How to Store Slow-Cooker Crab Dip

Let the crab dip cool to room temperature, then transfer it to an airtight container. Store it in the refrigerator for up to four days. To reheat slow-cooker crab dip, spoon it into a microwave-safe dish and warm it in 30-second intervals until it’s hot.

Can you freeze slow-cooker crab dip?

We don’t recommend freezing this creamy crab dip. The mayonnaise and dairy tend to separate once thawed, which can make the dip grainy instead of smooth and creamy. If you’d still like to give freezing a try, use full-fat cream cheese and mayonnaise; they’ll hold up better through freezing and reheating than lighter versions.

Slow-Cooker Crab Dip Tips

Can I bake the crab dip instead?

Absolutely! To bake the crab dip, spread the mixture into a small, shallow baking dish. If desired, sprinkle extra grated Parmesan or shredded mozzarella over the top—it’ll seal in moisture and bake into a golden, bubbly crust. Bake the crab dip at 350°F for 25 to 30 minutes until the dip is hot and bubbly around the edges. Serve the dip right in the baking dish with your favorite dippers.

Can I add a cheesy topping to the slow cooker crab dip?

Yes, you can! Once the dip is hot and bubbly, sprinkle a shredded melting cheese like mozzarella, cheddar, Monterey Jack, or extra Parmesan over the top. Cover the slow cooker, switch it to the warm setting and let the dip sit for about 10 minutes until the cheese has melted into a gooey layer. Then, sprinkle the sliced green onions on top and serve the dip.

What dippers can you eat crab dip with?

Whether you prefer salty, bready or fresh dippers, this crab dip is delicious with just about anything sturdy enough to scoop it up! Buttery crackers are a classic, but toasted baguette slices, pita chips or pretzels make an excellent crunchy pairing. Tortilla chips or corn chips are perfect for parties and game-day spreads. For a lighter option, serve the dip with crisp veggies like celery sticks, bell pepper strips, cucumber rounds or carrot sticks.