Instant Pot Instructions:

1. Use a hand held mixer or a stand mixer to beat the cream cheese until creamy.
2. Add in the mayo, sour cream, 1 cup of cheddar, ground mustard, lemon juice, Old Bay, Worcestershire and hot sauce. Beat until well mixed.
3. Fold in the crab meat. 
4. Transfer the mixture into the pot-in-pot pan*. Sprinkle the remaining cheese on top. Cover the pan with foil.
5. Pour 1 cup water into Instant Pot. Place the pan on a trivet with handles and lower it in the Instant Pot. 
6. Cover Instant Pot and secure the lid. Make sure the valve is set to sealing. Set the manual/pressure cook button to 25 minutes. When time is up move the valve to venting and remove the lid and the dip pan. 
7. Serve chip with bread, crackers, chips or vegetables. 

Slow Cooker Instructions:

1. Use a hand held mixer or a stand mixer to beat the cream cheese until creamy.
2. Add in the mayo, sour cream, 1 cup of cheddar, ground mustard, lemon juice, Old Bay, Worcestershire and hot sauce. Beat until well mixed.
3. Fold in the crab meat. 
4. Transfer the mixture into the slow cooker.
5. Cover and cook on high for 1 ½ to 2 hours or on low for 3 hours. Sprinkle with remaining cheese and let melt.
6. Serve chip with bread, crackers, chips or vegetables.