Ingredients for Slow Cooker Hot Crab Dip
- Butter Flavored Cooking Spray
- 8 ounces cream cheese (softened)
- 1/4 cup grated Parmesan cheese
- Green Onion
- 1/2 cup mayonnaise
- Sugar
- Ground Mustard
- Garlic
- Hot Pepper Sauce
- Crabmeat
- Sliced Almonds
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How to Make Slow Cooker Hot Crab Dip
- Preheat oven to 350°F (175°C).
- Spray a 6-quart slow cooker with cooking spray.
- In a medium bowl, combine 8 ounces cream cheese (softened), 1/2 cup mayonnaise, 1/4 cup sour cream, 1/4 cup grated Parmesan cheese, 2 tablespoons lemon juice, 1 teaspoon Old Bay seasoning, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Mix until well blended.
- Spread 1/2 cup slivered almonds in an ungreased shallow pan and toast in the preheated oven for 8-10 minutes, stirring halfway through, until lightly golden brown. Watch carefully to prevent burning.
- Gently stir in 1 1/2 pounds lump crab meat and the toasted almonds into the cheese mixture.
- Spoon the crab mixture into the prepared slow cooker.
- Cover and cook on low for 1 hour, or until the cheese is melted and bubbly and the dip is heated through. Stir gently halfway through.
- Serve immediately with your favorite crackers, baguette slices, or vegetable sticks.
- The dip will hold in the slow cooker for up to 3 hours on the warm setting.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
6g
Fat
24g
Carbs
0g