Slow Cooker Hot Crab Dip Recipe

Indulge in this creamy, dreamy Slow Cooker Hot Crab Dip! Perfectly cheesy, with a delightful hint of toasted almonds, this dip is the ultimate crowd-pleaser for your next gathering. Easy to make in your slow cooker, it's ready in under 2 hours and keeps warm for hours, ensuring a constant supply of deliciousness. Get ready to impress your guests with this simple yet elegant appetizer!

Prep Time 20 mins
Cook Time 80 mins
Calories 115 kcal
Protein 11g
Rating 4.7 (3 Reviews)
Slow Cooker Hot Crab Dip 26

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Slow Cooker Hot Crab Dip

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How to Make Slow Cooker Hot Crab Dip

  1. Preheat oven to 350°F (175°C).
  2. Spray a 6-quart slow cooker with cooking spray.
  3. 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.
  4. 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.
  5. Gently stir in 1 1/2 pounds lump crab meat and the toasted almonds into the cheese mixture.
  6. Spoon the crab mixture into the prepared slow cooker.
  7. 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.
  8. Serve immediately with your favorite crackers, baguette slices, or vegetable sticks.
  9. 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