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Slow Cooker Crab and Corn Dip

Slow cooker crab and corn dip
Maggie Shi/TODAY
Prep Time:
20 mins

Chef notes

I love the combination of fresh crab and corn; it’s one of my favorite summertime pairings. The red bell pepper adds a nice bit of color as well as some extra sweetness and texture. In this recipe, I’ve called for 8 ounces of crabmeat. I like a ton of crab flavor so I tend to double this amount, but crab can be a little pricey—8 ounces should do you just fine. By all means, add more if you care to splurge!


  • 2 (8-ounce) packages cream cheese, softened and cubed
  • ½ cup grated Parmesan cheese
  • ½ cup mayonnaise
  • 2 teaspoons salt
  • 1 cup chopped white onion
  • 1 cup chopped red bell pepper
  • 1 cup fresh corn, or frozen and thawed
  • 8 ounces crabmeat, drained
  • Crackers, for serving


In a slow cooker, combine the cream cheese, Parmesan, mayonnaise, and salt. Stir in the onion, red pepper, corn, and crab.

Cover and cook on high for 1 hour or low for 2 to 3 hours, until the cheese has melted. Stir thoroughly before serving, making sure all the ingredients are well combined. Serve with the crackers.