Crab cakes are a favorite for many folks, and can be served as an appetizer or main dish. These Grilled Crab Cakes get an extra a hint of smoky flavor, making them extra special.
Smoked Hot Crab Dip
Smoked Hot Crab Dip is a traditional favorite, with a smoky twist. Crab, cream cheese, mayonnaise, bacon, scallions, and cheese are combined in a cast iron skillet and smoked.
Play around the with the seasonings to get your perfect combination. If you don’t care for crab, try swapping it with smoke salmon or cooked prawns.
Serve this creamy and indulgent dip with chips, crackers, or crostini. Enjoy!
butter, for the skillet
1/2 pound (225g) jumbo lump crab meat, free of shells
8 ounces (225g) cream cheese, softened
4 ounces (125g) bacon, cooked and diced (optional)
1/2 cup mayonnaise
1/4 cup grated Pecorino Romano or Parmesan cheese
3 scallions, sliced thin
2 large cloves garlic, chopped fine
2 teaspoons Worcestershire sauce
2 tablespoons fresh lemon juice
1 1/2 teaspoons Tabasco sauce
1/2 teaspoon Old Bay seasoning or your favorite BBQ rub
salt and pepper, to taste
8-inch cast iron skillet
Preheat a smoker to 250 degrees F (121 degrees C).
Butter the cast iron skillet.
Mix all the remaining ingredients in large bowl, reserving 1 tablespoon of the Parmesan cheese.
Add the crab mixture to the skillet, lightly pressing down to smooth it out. Sprinkle the reserved Parmesan cheese on top.
Smoke for 1 1/2 to 2 hours, until the top is lightly browned, and the dip is bubbling.