Smoked Crab Dip

This smoked crab dip is rich, creamy, and layered with subtle smoke that enhances the natural sweetness of crab. Finished hot and bubbly, it’s the kind of appetizer that disappears fast at parties, holidays, and backyard gatherings.

Course Appetizer, Appetizers, party food, Snack

Cuisine American, BBQ, Seafood

Keyword creamy, rich, savory, smoked, Smoked Crab Dip

Prep Time 15

Cook Time 30

Total Time 45

Servings oz.

Calories 137kcal

Author Bon Appeteach

Ingredients

8 oz. Lump Crab Meat
2 oz. Boursin Cheese or softened cream cheese
2 oz. Sour Cream
1/2 cup Shredded Pepper Jack Cheese
2 Garlic Cloves minced
3 Green Onions sliced thin
2 Tbsp. Fresh Dill minced
1 Tbsp. Dijon Mustard
1 Tbsp. Worcestershire Sauce
1 tsp. Celery Salt
1 tsp. Black Pepper
1/2 tsp Paprika
1/4 tsp Cayenne or Tabasco Sauce
Optional- 1 tsp Liquid Smoke if baking

Instructions

Preheat your smoker or grill to 350 F. and set it for indirect heat. Use a milder-mid tier wood for smoking. If baking, preheat your oven to 350 F. as well.
Start by rinsing the crab meat, patting it dry on paper towels, and checking for any stray shell pieces. Set it aside.
Mix the fresh dill, paprika, celery salt, cayenne (or Tabasco sauce), and black pepper in with the lump crab meat.
In a bowl, mix you boursin cheese, sour cream, Worcestershire sauce, Dijon mustard, garlic, green onion, and liquid smoke (if using) together in a bowl.
Add the seasoned lump crab meat mixture and the shredded cheese and fold everything together.
Place into a small baking dish or 6 inch cast iron pan and pat down until even. Grill/smoke/ or bake your dip until hot all the way through and golden brown on top, about 30 minutes.
Remove from heat source and serve with sliced veggies, low carb chips and crackers, or regular bread and crackers that you prefer.

Notes

Any similar garlic herb cheese can be subbed with the Boursin cheese. Cream cheese works as well. Read the blog post for additional recipe substitutes too.

Nutrition