Smoked Crab Dip

How to Make Smoked Crab Dip

1. 1

   Step 1: Prep and mix the base

   Soften the cream cheese at room temperature for 20–30 minutes or microwave 10–15 seconds until spreadable. In a medium bowl, beat together the cream cheese, sour cream, mayonnaise, lemon juice, Worcestershire, and Old Bay until smooth and well combined.

   For this step

   • 8 ozCream cheese, softened
   • 1/2 cupSour cream
   • 1/4 cupMayonnaise
   • 1 tbspFresh lemon juice
   • 1 tspWorcestershire sauce
   • 1 tspOld Bay seasoning
   
2. 2

   Step 2: Fold in crab, cheddar, and scallions

   Gently fold the lump crab meat, 1 cup of the shredded cheddar (reserve about 1/4 cup for topping), and sliced scallions into the cream-cheese mixture until evenly distributed, taking care to keep some crab lumps intact for texture. Taste and adjust seasoning, adding a pinch more Old Bay or lemon if desired.

   For this step

   • 1 1/4 cupsSharp cheddar, shredded (reserve ~1/4 cup for topping)
   • 12 ozLump crab meat, picked over for shells
   • 2 stalksScallions, thinly sliced
   
3. 3

   Step 3: Transfer to smoker-safe dish and top

   Spoon the mixture into a 9-inch cast-iron skillet or an aluminum foil baking dish and smooth the top. Sprinkle the reserved cheddar over the surface and dust with smoked paprika for color and an extra layer of smoke flavor.

   For this step

   • 1 tspSmoked paprika (for topping)
   
4. 4

   Step 4: Smoke until bubbly and warmed through

   Preheat your pellet smoker to 225°F (107°C) using a mild fruit wood (apple or cherry) or alder for seafood. Place the skillet on the smoker grates and smoke for 35–45 minutes, until the center is hot and the cheese is melted and bubbly; internal temp should reach ~140°F (60°C).
   
5. 5

   Step 5: Finish and serve

   Remove the skillet from the smoker and let rest 3–5 minutes; garnish with extra sliced scallion if you like. Serve warm with toasted baguette slices, crackers, or crudités for dipping.
   

1. Soften the cream cheese at room temperature for 20–30 minutes or microwave 10–15 seconds until spreadable. In a medium bowl, beat together the cream cheese, sour cream, mayonnaise, lemon juice, Worcestershire, and Old Bay until smooth and well combined.
2. Gently fold the lump crab meat, 1 cup of the shredded cheddar (reserve about 1/4 cup for topping), and sliced scallions into the cream-cheese mixture until evenly distributed, taking care to keep some crab lumps intact for texture. Taste and adjust seasoning, adding a pinch more Old Bay or lemon if desired.
3. Spoon the mixture into a 9-inch cast-iron skillet or an aluminum foil baking dish and smooth the top. Sprinkle the reserved cheddar over the surface and dust with smoked paprika for color and an extra layer of smoke flavor.
4. Preheat your pellet smoker to 225°F (107°C) using a mild fruit wood (apple or cherry) or alder for seafood. Place the skillet on the smoker grates and smoke for 35–45 minutes, until the center is hot and the cheese is melted and bubbly; internal temp should reach ~140°F (60°C).
5. Remove the skillet from the smoker and let rest 3–5 minutes; garnish with extra sliced scallion if you like. Serve warm with toasted baguette slices, crackers, or crudités for dipping.