• This full recipe is made in the crockpot and takes 1-2 hours to really come together. It can be made much quicker on the stove top (like 20-30 minutes).

Prep Work

• We need to dice our cajun trinity (onion, bell pepper, and celery) and measure out our other ingredients.

Sauté the Veggies

• In a large skillet, melt butter over medium heat. Add diced onion, bell pepper, and celery. Cook for 6–8 minutes, stirring often, until soft and fragrant.
• Stir in the roasted garlic,hot sauce, and Worcestershire sauce.
• Let it cook for 1–2 minutes to build flavor, then deglaze the pan with the sherry or white wine.
• Let it simmer until most of the liquid reduces.
• Lower the heat and stir in the softened cream cheese until smooth and creamy.
• Season with Cajun seasoning, Old Bay, and a little all-purpose seasoning—taste and adjust to your liking. (Spicy lovers: don’t be shy.)

Add the Crab

• Gently fold in the crab meat so you don’t break up those beautiful lumps too much. Stir in half of the Colby Jack, Parmesan, and Cheddar cheeses.
• Transfer the mixture to a greased baking dish (8x8 or similar).
• Top with the remaining cheeses. Bake at 375°F (190°C) for about 20–25 minutes, until hot, bubbly, and golden on top.
• Sprinkle with diced chives or parsley for a pop of color. Serve hot with toasted baguette slices, buttery crackers, tortilla chips—or just a spoon (no judgment).