Smoked Crab Dip
Our favorite smoked crab dip is made with two different types of crab to keep the costs down - real claw crabmeat and imitation crab. Mixed with cream cheese, Monterrey Jack, and a bit of Cajun seasoning and smoked on the pellet grill, this easy smoker dip recipe is the perfect game day or party appetizer!
Servings: 8 people
Ingredients
- 8 ounces canned claw crabmeat
- 8 ounces imitation crab
- 8 ounces Monterey Jack cheese shredded (divided – about 75% in the mix, 25% for topping)
- 8 ounces cream cheese softened
- ½ cup Mayonnaise
- ¼ cup Sour cream
- ¼ cup shredded Parmesan cheese divided
- 2 cloves garlic minced
- 1 tablespoon lemon juice
- ½ tablespoon Worcestershire sauce
- ½ teaspoon black pepper
- 1½ tablespoons chives diced
- ½ teaspoon Cajun seasoning
Instructions
- Preheat your pellet grill or smoker to 350°F with your choice of wood or pellets.
- For the canned claw or lump crabmeat - Drain the crab meat thoroughly. Pick through it carefully to remove any shells. Using a knife, roughly chop the crab meat. For the imitation crab - Use a knife to shred or chunk the meat. Mix the imitation and regular crab together and set aside.
- In a large mixing bowl, combine the cream cheese, mayonnaise, and sour cream. Mix well until the cream cheese is fully incorporated and the mixture is smooth.
- Add the minced garlic, lemon juice, black pepper, Worcestershire sauce, Cajun seasoning, and 1 tablespoon of the chives to the cream cheese mixture. Stir until well combined.
- Fold in about 6 ounces of the grated Monterey Jack cheese and half of the Parmesan cheese to the mixture, reserving the rest of the cheese for topping.
- Gently fold in the imitation crab and claw crab meat. If using lump crab, fold carefully to avoid breaking up the chunks.
- Transfer the mixture to a grill-safe cast iron skillet or baking dish, spreading into an even layer. Then place the dish on the preheated smoker and cook for 20 minutes.
- While the dip smokes, combine the reserved Monterey Jack cheese, reserved Parmesan cheese, and about ½ tablespoon of diced chives in a small bowl.
- After 20 minutes, remove the dip from the smoker. Sprinkle the reserved cheese mixture over the top. Return the dip to the smoker and cook for an additional 10-12 minutes, until the cheese is melted.
- Remove the dip from the smoker and let cool for 2-3 minutes before serving. Serve hot with crostini, crackers, corn chips, or vegetable crudités.
Notes
- Crab options: Use any combination of imitation crab, claw meat, or lump crab based on your budget and preference. Imitation crab keeps costs down while real crab adds authentic flavor. I like the combination of the two.
- Serving Suggestion: We served our smoked crab dip with crostinis that we made on the grill while the dip was cooking. Slice a French loaf into slices on the bias, add olive oil (with a pastry brush), sprinkle with garlic powder and a bit of Cajun seasoning, and toast on the grill.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or smoker until warmed through.
- Allergy warning: This recipe contains seafood. Not suitable for those with shellfish allergies.