on Sep 26, 2017, Updated Nov 21, 2023 4 Comments One of my favorite appetizers to share throughout the fall and holidays is this scrumptious hot crab dip recipe. Creamy, cheesy, and oh so delicious, it is always one of the appetizer recipes that friends, family and guests always love! I’ve learned through the years that even though it disappears so quickly, it is one of those appetizers that is definitely best kept warm! Now, with this slow cooker recipe, making (and serving!) this fantastic appetizer is even easier! This dip is a delicious combination of lump crab, cream cheese, cheddar cheese, parmesan, onions, and garlic, mingled with a hint of Worcestershire and hot sauces. I also love to include chopped artichoke hearts in my hot crab dip recipe, but it is one of those ingredients that if you don’t care for artichokes or have them on hand, you can definitely omit. I like to mix all of the ingredients together for this hot crab dip and then fold in the lump crab right before transferring it to the slow cooker. That way, I am able to keep the large pieces of crab together as much as possible within the dip! And through the years, I’ve found that this dip recipe is one that definitely needs to stay warm while serving. During a particularly busy college football weekend, I decided to toss the mixture into my slow cooker up at the Barn so that the dip stayed warm while we watched the game and snacked. It was absolutely life-changing and I’ve not made it any other way since! Once the hot crab dip has cooked through, I like to top it with pieces of whatever I’m serving it with – either butter crackers or toasted bagels. Then, I add a sprinkle of chopped green onions on top as well for serving. Here’s my Slow Cooker Hot Crab Dip Recipe. I hope you love it as much as we do! Enjoy!Robyn xo
