Buffalo Crab Dip

Buffalo Crab Dip made with lump crab, cream cheese & Buffalo sauce—prepare in 10 minutes, slow cooker or oven-friendly, and totally delicious!

Course Appetizer, Dips and sauces

Cuisine American

Prep Time 10

Cook Time 2

Total Time 2 10

Servings Servings

Calories 338kcal

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.

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.