This Buffalo Crab Dip is the ultimate crowd-pleaser, made with crab meat, Buffalo sauce, and a blend of creamy ingredients like cream cheese, sour cream, mozzarella cheese, and mayonnaise. It's perfect to serve with chips, vegetable sticks, or buggets.
If you are looking for a seafood dip to serve during football season, potlucks, or summer holidays like the Fourth of July or Memorial Day, this buffalo crab dip is an incredible choice.
This incredible dip is cheesy, tangy, and has just the right kick of spice that makes every bite irresistible(like this Jalapeno Spinach Dip).
Honestly, I don't wait for a special occasion to make this Buffalo crab dip. Sometimes it's just a random evening, and when I'm craving something warm, cheesy, and comforting, I just dump all the ingredients into the slow cooker(or in the oven). And enjoy hot, fresh, cheesy dip right in the comfort of home, but effortlessly.
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Why You'll Love This Recipe
⭐️It's made in the slow cooker-so easy and hands-off!
⭐️Perfect for parties, game days, or sharing with friends and family.
⭐️It's the ultimate dip for crab lovers-comforting, flavorful, and satisfying.
Ingredients
- Crab Meat: I used canned lump crab meat, but you can also use fresh or frozen crab meat if you prefer. For a more budget-friendly option, imitation crab works too(taste and texture vary a bit).
- Cream Cheese: Use softened cream cheese, so it's easy to combine with other ingredients (you can leave it at room temperature for about 30 minutes to soften).
- Sour Cream: It helps bridge the cream cheese and Buffalo sauce, giving the dip a silky, smooth texture.
- Mayonnaise: You can use regular mayonnaise or go with avocado mayo for a slightly different flavor.
- Buffalo Wing Sauce: I used Frank's RedHot, but you can use any brand you like-Crystal, Texas Pete, or any Buffalo sauce of your choice.
- Garlic Powder: Adds a nice kick, but feel free to swap it with freshly minced garlic if you want a bolder garlic flavor.
- Mozzarella Cheese: Mozzarella gives the dip that stringy, melty goodness that we all love. You can also mix in or swap it with Monterey Jack cheese.
- Grated Parmesan Cheese: This gives a nice sharp flavor and forms a beautiful golden crust on top when the dip cooks.
- Green Onions(optional): These add a mild onion flavor and make a great garnish. You can also substitute with chives.
How To Make Buffalo Crab Dip
- In a mixing bowl, blend cream cheese, sour cream, mayo, Buffalo sauce, garlic powder, mozzarella, and Parmesan until nice and smooth.
- Gently fold in the drained crab meat. Don't mash it-keep those delicious chunks whole!
- Spoon the mixture into a small slow cooker (1.5 to 2-quart size). Cover and cook on LOW for 2 hours.
- Once it's hot and bubbly, serve warm with chips or fresh veggies for dipping.
♨️How To Adjust The Heat Level
- This Buffalo crab dip falls between mild and moderate heat-it's got a nice little kick, but it's not overwhelming.
- The Buffalo wing sauce is what brings the heat in this recipe.
- To lower the heat, adjust the amount of buffalo sauce or stir in extra sour cream or cream cheese to mellow down the heat.
- If you want to turn up the heat, try sprinkling crushed red pepper or a dash of your favorite hot sauce.
The Leftovers
- This Buffalo crab dip is just as delicious the next day and beyond! I love using it as a pasta sauce, a topping for pizza, or even spooned over nachos.
- You can store the dip in an airtight container in the refrigerator for 3 days, and in the freezer for two months.
- To thaw, let it sit in the fridge overnight, or gently defrost it in the microwave.
- To reheat, use the microwave, slow cooker, or oven. Stir occasionally and heat until warmed through. For microwave: Reheat in 30-second intervals. For slow cooker: Set to low and heat for about 1 hour. For the oven: Bake at 350°F for about 20 minutes.
Pro Tips For Best Results
- If you find this buffalo sauce thick, you can loosen it up by stirring in a splash of milk or a spoonful of sour cream until you reach your desired consistency.
- To thicken the dip, add a cornstarch slurry (mix one teaspoon of cornstarch with a bit of cold water), stir it into the dip, and cook for another 10 minutes.
- To enhance the seafood flavor, try adding a little more crab meat or season with a dash of seafood seasoning (like Old Bay) before cooking.
FAQ
Mix all the ingredients and spread the toppings in a baking dish. Bake at 350°F for 20 minutes until hot, bubbly, and golden on top.
For the best flavor and texture, use lump crab meat. Be sure to drain it well before using.
Yes, absolutely! Fresh crab meat works beautifully in this recipe. Check and remove any shell fragments before using.
This dip goes great with tortilla chips, celery sticks, carrot sticks, or even crackers.
Yes, you can make the dip mixture ahead of time. Just store it in the refrigerator in an airtight container. When you're ready to serve, transfer it to the slow cooker and heat it through as directed.
📖 Recipe
Buffalo Crab Dip
Ingredients
- 8 oz cream cheese softened
- ½ cup sour cream
- ½ cup mayonnaise
- ½ cup Buffalo wing sauce (like Frank's RedHot)
- 1 teaspoon garlic powder
- 1½ cups shredded mozzarella (See Note 2)
- ½ cup grated Parmesan cheese
- 8 oz lump crab meat drained, check for shells(See Note 1)
Instructions
- In a mixing bowl, combine the cream cheese, sour cream, mayonnaise, Buffalo sauce, garlic powder, mozzarella, and Parmesan cheese until smooth.
- Gently fold in the crab meat so it stays chunky.
- Spoon the mixture into a small slow cooker (like a 1.5 to 2-quart size).
- Cover and cook on LOW for 2 hours.
- Once hot and bubbly, transfer to a serving bowl and enjoy dipping with chips, veggies, or baguettes.
Notes
- Use canned lump crab meat, or go with fresh or frozen. Imitation crab also works out, but the taste and texture may differ slightly.
- Swap mozzarella with Monterey Jack for a twist.
- To make buffalo crab dip taste with mild heat, reduce the Buffalo sauce or add extra sour cream or cream cheese. For more spice, toss in crushed red pepper or your favorite hot sauce.
- Store leftovers in the fridge for up to 3 days or freeze for up to 2 months. Reheat using the microwave, slow cooker, or oven until warmed through.
- To make this dish in oven; bake the dip mixture at 350°F for 20 minutes until it's hot, bubbly, and golden on top.
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