This smoked Crab Dip is an insanely delicious recipe that is easy to create using traditional ingredients. But the smoke adds a layer of flavor that is as amazing as it is unexpected! This awesome smoked crab dip is close to the perfect dish whether you need an appetizer, snack, or food for game day grub for the gang!
What do you need to make smoked crab dip?
Crab dip has always been on the list of great appetizers for me. Actually, there is nothing unusual in the ingredients of this dip. It really is a standard crab dip you might find in your mother’s old Better Homes and Gardens cookbook.
The difference with this recipe is the process. Smoking the dip low and slow allows that great smoky flavor to permeate the entire dish. This is the magic of the smoked crab dip!
- Cream cheese, softened
- Sour cream
- Sharp cheddar cheese, grated (divided)
- Garlic, minced
- Old Bay seasoning
- Worcestershire sauce
- Lemon Juice
- Chives, chopped
- Hot sauce (optional)
- Lump crab meat (Don’t use imitation crab meat!)
This process is pretty much “everyone in the pool” to quote Guy Fieri.
Preparing the Crab dip for the smoker
Prepare your smoker and preheat it to 250 degrees F. In a large bowl using a hand mixer, whip the softened cream cheese until it is smooth. Then add the sour cream and mayonnaise. Continue to mix until it is smooth and well blended.
Now add the cheddar cheese, garlic, old bay seasoning, Worcestershire sauce, lemon juice, chives, and hot sauce (if using). Continue to mix until the mixture is smooth.
Add the crab meat to the bowl and fold in gently using a spatula or wooden spoon. You don’t want to break up the crab meat; it’s best to leave it in chunks if you can.
Spread the mixture into a 9-inch baking dish or cast-iron skillet. Top with the remaining cheddar cheese and place it into your preheated smoker.
I like to use a milder wood for smoking in this recipe and really for any seafood that I am smoking because of the fact that seafood is quite delicate. Try using fruit wood like apple or cherry wood. You can even use pecan or hickory, which I find is generally one of my go-to favorites.
Smoke the crab dip for 1 and 1/2 to 2 hours. It should be bubbly, and the cheese should be melted on the top and slightly golden brown in color.
Serving it up
Once you remove it from the smoker, I like to garnish it with some chopped chives. You could use chopped green onion if you prefer. It just adds some great color to the dish, and I love that light green onion flavor too!
Be careful when removing the baking pan or cast-iron skillet from the smoker grill. The pan or handle will be very hot. Make sure you use a good pair of oven mitts to pick it up.
You also need to make sure that you have a hot plate to put your baking dish or cast-iron skillet on. You are going to want to serve it warm, but please don’t just put it on your coffee table. It will definitely leave a mark!
Serve up the dip with your favorite crackers or chips. For the health-conscious in the crowd, you can include some carrot and celery sticks for dipping as well.
This recipe is like those old fashion crab cakes. It’s full of smoky flavor, and it is creamy smooth, and the lump crab is super tender and juicy.
This recipe is perfect for your next cocktail party, social mixer, or game day snack for the gang! It’s easy to pull together, tastes fantastic, and is a definite crowd pleaser!
Pin it HERE!!
Pin it HERE!!
- 8 ounces cream cheese, softened
- 1/3 cup sour cream
- 1/3 cup mayonnaise
- 1 1/4 cup shredded sharp cheddar cheese
- 2 cloves garlic, minced
- 2 tsp old bay seasoning
- 2 tsp Worcestershire sauce
- 1 Tbsp lemon juice, fresh squeezed
- 1/4 cup finely chopped chives, plus more for garnish (or green onions)
- 1 tsp hot sauce, or more to taste (optional)
- 1 pound lump crab meat, drained
- Prepare your smoker and preheat to 250°F.
- In a large bowl, whip the cream cheese until smooth with an electric hand mixer. Add the sour cream and mayonnaise, mix until smooth.
- Add 1 cup of the grated cheddar cheese, minced garlic, old bay seasoning, Worcestershire sauce, lemon juice, chopped chives, and hot sauce, if using. Mix until smooth.
- Add the crab meat and fold it in gently, trying not to break up the crab.
- Spread the mixture into an 8 or 9-inch baking dish or cast-iron skillet. Top with the remaining cheese.
- Smoke for 1 & ½ to 2 hours until bubbly, the cheese is melted, and it is slightly golden on top.
- Serve immediately with a garnish of more chives and serve with your favorite dippers or vegetable sticks!
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Amount Per Serving: Calories: 376Total Fat: 31gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 128mgSodium: 770mgCarbohydrates: 4gFiber: 0gSugar: 2gProtein: 21g
Recipe calculation was provided by Nutritionix and is estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.