½ pound jumbo lump crab meat, free of shells
1 8-ounce package cream cheese, softened
4 ounces bacon, cooked and diced (optional)
½ cup mayonnaise
¼ cup Pecorino Romano or Parmesan, grated
3 scallions, sliced thin
2 large garlic cloves, chopped fine
2 teaspoon Worcestershire sauce
2 tablespoons fresh lemon juice
1½ teaspoon Tabasco hot sauce
½ teaspoon Old Bay or your favorite barbecue rub
salt and pepper to taste
Preheat the smoker to 250°F.
Mix all the ingredients in a large bowl, reserving a tablespoon of the Parmesan cheese.
Butter an 8-inch cast-iron skillet. Add the mixture to the skillet, lightly pressing down to smooth it out. Sprinkle the reserve Parmesan cheese on top.
Smoke for 1½ to 2 hours, until top is lightly browned and bubbling. Serve with chips, crackers or crostini.