Smoked Hot Crab Dip
Food and Drink

Recipe and photo courtesy of Ray Sheehan, BBQ Buddha

Smoked Hot Crab Dip

"A traditional favorite, with a smoky twist. Crab, cream cheese, mayonnaise, bacon, scallions, and cheese are combined in a cast iron skillet and smoked."

Serves 6


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.