Smoked crab dip is a creamy appetizer full of big pieces of lump crab meat. This seafood is the perfect starter for any holiday party or special occasion.
Crab is such a treat.
We don’t have it often but we always look forward to it when we do.
And just because it’s an expensive ingredient doesn’t mean it’s hard to work with.
This cheesy baked crab dip is so easy and delicious.
And smoking it really adds an extra layer of flavor that makes it absolutely sing.
To make this you’ll need:
- Cream cheese– Let it soften to room temperature before you use it and make sure you get full fat cream cheese for best flavor.
- Sour cream– Full fat is best.
- Mayonnaise– Get real mayo and not mayonnaise style dressing or low fat mayo.
- Cheddar cheese– Shredded sharp cheddar.
- Seasonings– Garlic cloves, Old Bay, Worcestershire sauce, freshly squeezed lemon juice, chives, and hot sauce.
- Crab– Lump crab meat.
How to Make
This is so easy to make but yields such an impressive, rich result.
To make this dip, prep your smoker and preheat it to 250.
While it is preheating, whip the cream cheese until smooth with a hand mixer.
Once it’s smooth, mix in the sour cream and mayo, whipping again until smooth.
After you have made the creamy base, mix in 1 cup of the cheese and all the seasonings. Then gently fold in the crab meat.
Spread the mixture into an 8 or 9 inch baking dish or cast iron skillet.
Top it with the remaining cheese.
Smoke it for about 2 hours or until the cheese bubbles and the the top is slightly golden.
Serve it immediately, garnishing with more chives if desired.
What wood should I use to smoke crab dip?
You can use whatever you have but I do recommend a lighter flavored wood like alder wood or apple wood.
You can dip whatever you like into this crab dip. Some of my favorites are:
- carrot and celery sticks
- cucumber slices
- tortilla chips
- pita chips
- toasted pieces of baguette
- melba toast
Tips and Tricks
- You can omit the hot sauce if desired. It doesn’t make it spicy, but does add a little flavor.
- Have fun with the fresh herbs. Good additions include parsley, dill, thyme, and tarragon.
- Don’t substitute the lump crab meat with another variety. You want the good stuff for this dip.
Other Smoked Dips You’ll Love
This smoked crab dip recipe really shines for a special occasion appetizer. Make it for your next gathering or holiday and enjoy!
Looking for other smoked dips? Try these:
If you’ve tried this SMOKED CRAP DIP, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Smoked Crab Dip Recipe
- 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 teaspoons old bay seasoning
- 2 teaspoons Worcestershire sauce
- 1 tablespoon lemon juice fresh squeezed
- 1/4 cup finely chopped chives plus more for garnish
- 1 teaspoon hot sauce 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 cheese, garlic, old bay, Worcestershire sauce, lemon juice, chives, and optional hot sauce, 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 to 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 with your favorite dippers!
- Creamy, crab deliciousness! The crab really shines through and the lumps of crab gives a nice texture to the dip.
- Scallions can be substituted for chives.
- 1 teaspoon of hot sauce makes this dip the slightest bit spicy, use more or less to your taste!
- Other herbs that would pair well in this dip are thyme, tarragon, and dill!