Slow Cooker Creole Crab Dip

Slow Cooker Creole Crab Dip is the ultimate warm and cheesy appetizer for entertaining!  With a trio of cheeses, Creole spices, and sweet crab, this flavorful dip is always a crowd favorite!

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Slow Cooker Creole Crab Dip is a creamy dip full of sweet crab, a trio of melty cheeses, and Creole spices.

The addition of lemon adds a little freshness, while bell pepper, scallions, and celery seed add to the “Holy Trinity” flavor profile of Creole food.  

Because this dip is made and served in a slow cooker, it’s an easy, hands-off recipe that’s perfect for entertaining!

Serve this warm crab dip with a variety of crackers, crusty bread, or fresh vegetables for dipping.

Dill Pickle Dip is a great cold dip to serve along this warm dip!

Ingredients needed to make this recipe (scroll down to recipe card for complete recipe):

• Cream cheese
• Mozzarella cheese
• Parmesan cheese
• Bell pepper
• Scallions
• Canned crab – lump, backfin, or “special” all work 
• Mayo
• Lemon
• Spices – Old Bay, smoked paprika, onion powder, garlic powder, celery seed, cayenne pepper, dried thyme, sea salt, black pepper
• Worcestershire sauce

How to make this recipe

1. Pop the diced bell pepper in the microwave for 30 seconds to soften it.
2. Add everything but the crab to a 2.5-quart slow cooker.
3. Use a silicone utensil to mash everything together.  When fully combined, fold in the crab.
4. Cook according to the instructions on the recipe card below. 
5. Serve with French bread, crackers, pita chips, or fresh veggies.

📍This is just a summary.  The full recipe with exact ingredient amounts and instructions is on the recipe card at the bottom of the post.

How to serve Creole Crab Dip

Whether it’s a soft bread, crunchy cracker, or even fresh vegetables, you can’t go wrong with an assortment of delicious dippers. 

• Crackers – Triscuits, Ritz, water crackers, and sturdy, multi-grain crackers
• Chips – Tortilla chips, bagel chips, potato chips, pita chips, pretzel chips
• Bread – French bread, sliced baguette, crostini, and even chunks of toasted bagels
• Veggies – Celery sticks, carrot sticks, bell pepper strips, cucumber slices

💡 Tips & Tricks

• Crab: Canned crab is available in many different varieties.  Lump crab is more expensive, but has chunks of crab meat with a delicate flavor, whereas special/white crab is more inexpensive, but has a shredded, flaky texture.  Claw meat is the “dark meat” of crab and has a stronger crab flavor.
• Spice: To make this dip more mild, omit the cayenne pepper.  To make it spicier, you can add jalapeno to the bell pepper, add hot sauce, or increase the cayenne pepper.
• The bell pepper cooks in the microwave first because this dip cooks on low for only 2 hours, and the bell pepper won’t soften enough in that time.  Precooking it a little in the microwave ensures it’s not crunchy when the dip is ready.

How to store crab dip

In the rare event you have leftover dip, store it in an air-tight container in the fridge and use within 3-4 days.

To reheat it, pop it in the microwave or reheat in the oven until warm throughout.

Looking for more dips & appetizers?  Here are some favorites:

• Spicy Seasoned Pretzels
• Slow Cooker Chicken Wings
• Slow Cooker Marinated Olives
• Sausage Stuffed Sweet Mini Peppers

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Slow Cooker Creole Crab Dip

Flavorful Eats

Slow Cooker Creole Crab Dip is the ultimate warm and cheesy appetizer that's loaded with a trio of cheeses, Creole spices, and sweet crab.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 2 hours hrs

0 minutes mins

Total Time 2 hours hrs 10 minutes mins

Course Appetizer

Cuisine American

Servings 6

Equipment

• 2.5-quart casserole slow cooker
• silicone spatula

Ingredients

  

1x2x3x

• 1/2 cup diced bell pepper
• 8 ounces cream cheese softened (full fat has a better texture)
• 1 cup shredded mozzarella cheese
• 2 tablespoons grated parmesan cheese
• 1/4 cup mayo
• 2 tablespoons sliced scallions
• 1 tablespoon lemon juice
• 1/2 teaspoon Worcestershire sauce
• 1/4 teaspoon garlic powder
• 1/2 teaspoon Old Bay
• 1/2 teaspoon smoked paprika
• 1 pinch celery seed
• 1/4 teaspoon onion powder
• 1/4 teaspoon dried thyme
• 1/4 teaspoon cayenne pepper
• 1/8 teaspoon sea salt
• black pepper to taste
• 6 ounce can of crab drained, I used "lump", but use what you like

Instructions

 

• Pop the diced bell pepper in the microwave for 30 seconds to soften it, as it won't soften enough during its short time in the slow cooker.
• Add everything but the crab to a 2.5-quart slow cooker - I don't grease mine, but feel free to do so. Use a silicone spatula to mash everything together, being sure to scrape the bottom and sides of the slow cooker.  When fully combined, fold in the crab and smooth the top of the dip.
• Optional, but I like to sprinkle a little smoked paprika on top. It gives the dip a delicious appearance when it's done! Cook on low for 2 hours and enjoy! Switch to "warm" and serve with French bread, crackers, pita chips, or fresh veggies.

Notes

• The "6 servings" are based on this dip being served by itself.  If a variety of other snacks/appetizers are available, you could stretch it to 10-12 servings.
• For food safety, it's recommended to not keep food on the "warm" setting for more than 4 hours.
• Celery seed adds to the "Holy Trinity" flavor profile of Creole food.  It adds a little special something.
• Because of the cream cheese, freezing is not recommended as the texture will change when reheated.

Keyword Crab, Cream Cheese, Dip, Slow Cooker

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