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–+ servings
Hot crab dip crockpot recipe in a white oval slow cooker topped with sliced green onion.

Hot Crab Dip Crockpot Recipe

This creamy crockpot hot crab dip is a Maryland-style favorite made with lump crab meat, cream cheese, Old Bay, and a touch of lemon. It’s rich, cheesy, and perfectly seasoned—an easy slow cooker appetizer that stays warm for parties or holidays.
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Author Kori
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Course Slow Cooker Appetizers
Cuisine American
Servings 10
Calories 219 kcal

Ingredients
  

  • 8 ounces cream cheese
  • ½ cup sour cream
  • ¼ cup mayonnaise
  • ½ to 1 tablespoon lemon juice (adjust to taste)
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Old Bay seasoning
  • ½ teaspoon garlic powder
  • 1 ½ cups shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • 2 (6-ounce) cans crab meat (drained)
  • 2 green onions chopped
  • salt to taste
  • Optional: dash of hot sauce or pinch of cayenne for heat

Instructions
 

  • Add all ingredients to the crockpot.
    Putting the ingredients to make hot crab dip crockpot recipe into a white oval slow cooker.
  • Cover and cook on LOW for 1 hour. Give it a stir then continue cooking for 1 to 2 more hours or until hot and bubbly. Stir before serving and garnish with extra green onions on top. Keep on warm while serving.
    Covering the slow cooker and stirring the ingredients for hot crab dip crockpot recipe.

Notes

For more helpful hints, substitution ideas, slow cooking tips, and other delicious recipe ideas, check out my post above.

TIPS: Keep the crockpot plugged in on warm, and serve it straight out of the pot. Salt to taste and adjust lemon juice to taste. The amount needed will depend on the brand of mayo you use. 
BAKING INSTRUCTIONS: Preheat your oven to 375°F, then transfer the prepared crab dip mixture into a greased 1½- to 2-quart baking dish. Smooth the top and sprinkle with the remaining cheese (and a little extra Old Bay if you’d like). Bake uncovered for 25 to 30 minutes, or until hot, bubbly around the edges, and lightly golden on top. Let it rest for 5 minutes before serving so it sets slightly.
VARIATIONS: Swap mozzarella for pepper jack or white cheddar for a spicier twist. Add finely chopped red pepper or a splash of hot sauce for extra zip. Light mayo and cream cheese work perfectly in this recipe. Add a little dried dill, which pairs well with shellfish. 
SERVING SUGGESTIONS: Serve hot with toasted baguette slices, buttery crackers, or fresh veggies like celery and bell pepper strips. It also makes an amazing filling for mini phyllo cups or baked mushrooms.

Nutrition

Calories: 219kcalCarbohydrates: 5gProtein: 11gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 53mgSodium: 572mgPotassium: 130mgFiber: 0.1gSugar: 1gVitamin A: 530IUVitamin C: 3mgCalcium: 181mgIron: 0.4mg
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