This creamy crab dip combines softened cream cheese, tangy mayonnaise, and sweet lump crab meat seasoned with Old Bay for an elegant appetizer that's equally at home on a holiday table or casual gathering. The slow-cook method keeps it warm and allows flavors to meld seamlessly.
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In a large bowl, stir together 1 tsp Old Bay seasoning, 1 tsp onion powder, ¼ cup sliced scallions, 8 oz cream cheese, and ¼ cup mayonnaise until smooth.
Pat crab meat dry with paper towels and fold into the cream cheese mixture. Transfer to a greased Suvie pan, input settings and cook now or schedule.
Bottom Zone: Slow Cook on Low for 1 hour
Remove crab dip from Suvie. Sprinkle with 1 tbsp chives and serve with crackers, crostini, or crudites.
Store cooled dip in an airtight container in the refrigerator for up to 3 days; reheat gently in a low oven or slow cooker to avoid separation.
slow cooker
Yes. Mix all ingredients and refrigerate up to 24 hours, then transfer to a slow cooker when ready to serve.
Serve warm with buttery crackers, toasted crostini, or fresh vegetable crudités like celery and bell peppers.
Lump crab is ideal for texture, but jumbo lump works too. Avoid imitation crab; it becomes mushy when heated.
Use fresh, quality lump crab and drain it well. Avoid overheating; keep on low in a slow cooker or warm setting.
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