Enjoy a creamy, savory Slow Cooker Hot Crab Dip that's perfect for parties and gatherings! This easy, crowd-pleasing recipe combines tender crab, cheesy goodness, and flavorful seasonings for a delicious dip everyone will love.
I love to make this recipe in my Crock Pot because not only is it more hands-off, but it also can keep it warm while people enjoy it.
The Creole seasonings really add a little warm punch to this favorite dip recipe.
Jump to:
- What makes this recipe so yummy
- Groceries you'll need: Ingredients
- Recipe walkthrough: Instructions
- Recipe variations and substitute ideas
- Necessary gear: equipment
- More crab recipes I think you'll love
- How to store leftovers
- Mel's kitchen notes
- More dip recipes
- Slow Cooker Hot Crab Dip
- Newest Recipes
- 💬 Comments
What makes this recipe so yummy
Using the canned crab meat does make it a bit more economical, but it doesn't take away from the deliciousness. The richness of the sour cream and cream cheese really make this a superb dip.
Groceries you'll need: Ingredients
- Mayonnaise
- Sour Cream
- Lump Crab Meat
- Gruyere Cheese
- Cream Cheese
- Stone Ground Mustard
- Green Onions
- Extra Sharp White Cheddar
- Creole Seasoning
- Garlic Powder
See recipe card at the bottom of this post for quantities.
Recipe walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
- Step 1: Add the shredded Gruyere, cream cheese, mayo, sour cream, green onions, mustard, and seasonings. Stir and cover. Cook for 2 hours.
- Step 2: Add the drained lump crab meat and stir to combine.
- Step 3: Top with the shredded white cheddar, cover and cook another 30 minutes.
- Step 4: Remove the lid, turn to warm and top with chopped green onions for garnish. Serve immediately.
Hint: You could make this recipe in the oven easily. Just add the ingredients, including the crab meat and cheese topping, to an oven safe bowl or baking dish and bake at 350 for 25 minutes.
Recipe variations and substitute ideas
- Fresh Crab Meat - it's not always easy to get, but if you're lucky enough it's the best!
- Mozzarella - instead of the cheddar, or Gruyere. Really, any cheese can be substituted to your preference.
- Spicy Brown Mustard - for a little more heat, some good Creole mustard or Spicy brown mustard is great.
- Hot Sauce - if you like more heat.
- Worcestershire Sauce - for some umami flavors.
- Seafood - add any other seafood, like shrimp for more flavors.
- Old Bay Seasoning - instead of Creole seasoning.
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Necessary gear: equipment
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It's just a dip, so a 3 quart or smaller slow cooker is perfectly fine for this recipe.
More crab recipes I think you'll love
How to store leftovers
Once the dip has cooled completely, store in an airtight container in the refrigerator for up to 3 days.
This recipe won't freeze well, as it becomes weird when it thaws.
Mel's kitchen notes
This crab dip can be eaten with crunchy veggies, chips, crackers or bread. You could even spread it on a sandwich!
If you've tried this Slow Cooker Hot Crab Dip Recipe or any other great recipe on my site, let me know in the comment section below, how it turned out, we love hearing from our readers!
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Slow Cooker Hot Crab Dip
Video
Equipment
- 1 3 Quart Slow Cooker
Ingredients
- 1 (8 Ounce) Block Cream Cheese softened
- ¼ Cup Mayonnaise
- ½ Cup Sour Cream
- 1 Cup Gruyere Cheese shredded
- ½ teaspoon Garlic Powder
- 2 teaspoons Stoneground Mustard
- 1 teaspoon Creole Seasoning
- 2 Each Green Onions sliced
- 2 (6 Ounce) Cans Lump Crab Meat drained
- ¼ Cup Sharp White Cheddar Cheese shredded
Instructions
- Add the cream cheese, mayonnaise, sour cream, gruyere cheese, garlic powder, mustard, Creole seasoning and green onions to a 3 quart slow cooker. Stir, cover and cook on low for 2 hours.1 (8 Ounce) Block Cream Cheese, ¼ Cup Mayonnaise, ½ Cup Sour Cream, 1 Cup Gruyere Cheese, ½ teaspoon Garlic Powder, 2 teaspoons Stoneground Mustard, 1 teaspoon Creole Seasoning, 2 Each Green Onions
- Remove the lid, stir in the drained lump crab meat then top with the shredded cheddar. Cover again and cook on high for another 30 minutes.2 (6 Ounce) Cans Lump Crab Meat, ¼ Cup Sharp White Cheddar Cheese
Nutrition
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