Hot Crab Dip is a perfect appetizer whether you are attending a potluck or need a snack for game day. The slow cooker makes it an easy recipe.Jump to Recipe
I have always been a fan of chip and cracker dips. But, I tend to eat wayyyyyy too much even though I know I should stop. And this hot crab dip is no different.
I debated on which type of crab to use: imitation or lump crab. I prefer imitation crab when we make homemade sushi, but the lump crab seems to work better when it’s being mixed into other ingredients. We tried the imitation crab in Baked Crab Casserole, and while it worked well, the lump crab worked much better in my Cheesy Crab Roll. Since this is closer to the crab roll, we went with lump crab.
What’s the Difference Between Imitation Crab and Lump Crab?
Imitation crab is, as the name suggests, not actually crab. It’s typically made of “surimi” which is a paste made from white fish. Imitation crab is made in an attempt to make crab cheaper while keeping a similar texture. But, I notice a big difference in the texture. Imitation crab is great when you are trying to use it in a specific size or shape, such as sushi.
Lump crab is smaller piece of jump lump which is made from the two large muscles in the swimming legs. Then, other pieces from the body may be mixed in. Lump crabmeat is usually white and has a similar texture to tuna salad or chicken salad in a can.
Step by Step
Gather your ingredients for hot crab dip and prepare your slow cooker. You can use slow cooker liners to make cleanup easier, but I usually let mine soak overnight after using because I don’t like to create extra waste in the kitchen.
Place the cream cheese and heavy whipping cream in a slow cooker.
Cover and heat on high for 45 minutes, then whisk to combine.
Add the parmesan cheese, crabmeat, onion soup mix, Worcestershire sauce, and garlic. Whisk thoroughly until mixed. Cover and cook on high for another 30 minutes.
Whisk the lemon juice into the dip. Serve warm garnished with green onions with Ritz crackers for dipping.
Store any leftovers in an airtight container in the refrigerator. To reheat the hot crab dip, place some in a microwaveable bowl and microwave at 50% power for 1-2 minutes, stirring at least once.
Originally Published On: January 25, 2021
Hot Crab Dip
- 12 oz cream cheese (cubed)
- 1/4 cup heavy whipping cream
- 1 cup parmesan cheese (shredded)
- 13 oz lump crabmeat
- 1 pkg onion soup mix
- 1 tbsp Worcestershire sauce
- 2 cloves garlic (minced)
- 1 tsp lemon juice
- 2 green onions (diced, for garnish)
- Ritz crackers (for serving)
- Place the cream cheese and heavy whipping cream in a slow cooker
- Cover and heat on high for 45 minutes, then whisk to combine
- Add the parmesan cheese, crabmeat, onion soup mix, Worcestershire sauce, and garlic
- Whisk thoroughly until mixed
- Cover and cook on high for another 30 minutes
- Whisk the lemon juice into the dip
- Serve warm garnished with green onions with Ritz crackers for dipping
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutrition content will vary based on brands used, measuring methods, portion sizes, and more.