Easy Smoked Crab Dip

Indulge in the rich and smoky flavors of our Easy Smoked Crab Dip, a simple yet elegant appetizer perfect for any gathering or special occasion. This recipe combines succulent crab meat with a creamy, smoky blend of cheeses, creating an irresistible dip that pairs wonderfully with crackers, veggies, or bread.

Every good party needs a good dip. But an amazing party needs this smoked crab dip recipe! While I love some classic 30-minute Smoked Crab legs or these imitation crab cakes, I also love how delicious and versatile the dip version can be!

This easy crab dip is a classic crowd-pleaser and can be made with a handful of staple fridge ingredients and pantry spices in under 15 minutes. Don’t have a grill or smoker? No problem, you can easily bake this in the oven instead. 

Why This Recipe Works

1. Rich Flavor Profile: The combination of the delicate, sweet flavor of crab meat with the deep, aromatic smokiness from the smoking process creates a rich and complex flavor profile. This makes the dip more enticing and sophisticated compared to traditional crab dip recipes.
2. Simple Yet Impressive: Despite being easy to prepare, smoked crab dip has an elevated appearance and taste that can impress guests. It’s a perfect option for gatherings, parties, or special occasions where you want to offer something a bit more gourmet without spending hours in the kitchen.
3. Versatility in Serving: Smoked crab dip is highly versatile in terms of serving options. It can be served with a variety of dippers like crackers, toasted bread, or fresh vegetables, making it suitable for different dietary preferences. Additionally, it can be enjoyed both warm or cold, providing flexibility depending on the occasion and setting.

Supplies Needed

• Grill (Optional)
• 4×6 inch Casserole Dish or 6 inch Cast Iron Skillet 
• Mixing Bowl
• Measuring Spoons
• Rubber Spatula
• Knife & Cutting Board

Ingredients For Smoked Crab Dip:

• Lump Crab – I buy the 8 oz. package of refrigerated lump crab meat. I like the lump crab meat because it is more affordable than claw meat, but either will work. Be sure to rinse the meat in a strainer (reduces the fishy smell) and pat it dry with a paper towel to remove moisture. Also, check it for any stray shell pieces too!

Boursin Cheese – This is a pre-packaged softer herby-style cheese. There are different brands you can use that are similar or you can substitute this base cheese dip with cream cheese. I love the herb and garlic flavor of this cheese and found it a great addition. 

• Sour Cream – Adds a little more to the base of the dip. You can either add more Boursin cheese instead or cream cheese if that’s what you prefer. 
• Shredded Pepper Jack Cheese – I prefer pepper jack cheese for the spicy kick it has. A mozzarella would work as well as a substitute too. 

• Dijon – I like the little tangy kick it gives. It’s not abundantly clear that mustard is in this recipe, so if you’re not a fan you can omit it. 
• Worcestershire Sauce – Just a little bit of this sauce adds some depth and saltiness to the dish. 
• Minced Garlic – Use a few cloves and mince finely. The minced garlic enhances the herby Boursin and pairs nicely with the crab meat. 
• Green Onion – Thinly slice a few green onions for onion flavor and a little crunchy texture. Regular yellow onion would be a fine substitute too if desired. 

• Fresh Dill – Fresh dill is not as intense of a flavor as dried dill. I think fresh ingredients paired anytime with canned or pre-packed seafood help liven it up without overpowering it. Dried dill can be substituted if you use half the amount, 
• Spices – I used black pepper, smoky paprika, a little cayenne (or Tabasco sauce), and celery salt mixed with the fresh dill to bring a nice flavor to the dish. No celery salt? Just add regular sea salt instead. 

• Liquid Smoke (Optional) – If you don’t want to grill or smoke this dip you can add a little liquid smoke instead (or omit it entirely if desired). This will add some of that delicious smoke flavor to the dish even if it’s just baked in the oven.

How Do I Make Smoked Crab Dip?

This recipe is incredibly simple and can easily be assembled in less than 15 minutes and smoke it for 30 minutes on any style grill. Here is what need to do:

1. 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. 
2. Start by rinsing the crab meat, patting it dry on paper towels, and checking for any stray shell pieces. Set it aside.
3. Mix the fresh dill, paprika, celery salt, cayenne (or Tabasco sauce), and black pepper in with the lump crab meat. 
4. In a bowl, mix your Boursin cheese, sour cream, Worcestershire sauce, Dijon mustard, garlic, green onion, and liquid smoke (if using) together.
5. Add the seasoned lump crab meat mixture and the shredded cheese and fold everything together.
6. 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. This takes roughly 30 minutes.

What To Serve With Smoked Crab Dip?

When serving smoked crab dip, you have a variety of options that can complement its rich and smoky flavor. Here are some great choices:

1. Crackers and Bread: Offer a selection of crackers, such as water crackers, wheat crackers, or artisanal breads like sliced baguette or ciabatta. These provide a crunchy texture that contrasts nicely with the creamy dip.
2. Vegetables: For a healthier option, serve with a platter of fresh vegetables. Carrot sticks, celery, bell pepper strips, cucumber slices, and cherry tomatoes are all excellent choices. They add a fresh, crisp element to balance the richness of the dip.
3. Chips: Pita chips, tortilla chips, or kettle-cooked potato chips can be great for scooping up the dip. They add a salty crunch that pairs well with the flavors of the crab.
4. Mini Toasts or Crostinis: These are perfect for spreading the dip on, providing a bite-sized and elegant serving option.
5. Lemon Wedges: Serving the dip with lemon wedges on the side allows guests to add a bit of citrusy brightness, enhancing the crab flavor.

Tips For Smoking

1. Choice of Wood: Select the right type of wood chips for smoking. For seafood like crab, milder woods such as apple, cherry, or alder are ideal as they impart a gentle, sweet-smoke flavor without overpowering the delicate taste of the crab.
2. Control the Temperature: Maintain a low and steady temperature in your smoker. A range of 200-225°F is typically ideal. This slow smoking process allows the dip to infuse with smoky flavor without cooking the crab meat too much or causing the dairy elements to separate or curdle.
3. Don’t Over-Smoke: Be cautious with the smoking time. Seafood and dairy can easily become overly smoky, which might overpower the delicate crab flavor. Usually, a short smoking time (around 20-30 minutes) is sufficient.
4. Stir Occasionally: If possible, stir the dip occasionally during the smoking process. This helps distribute the smoke flavor more evenly throughout the dip.

More Recipes To Try:

Hot Smoked Salmon Recipe

Mediterranean Cod Recipe

Smoked Salmon Burgers

Florida Smoked Fish Dip

Smoked Crab Dip

Indulge in the rich and smoky flavors of our Easy Smoked Crab Dip, a simple yet elegant appetizer perfect for any gathering or special occasion. This recipe combines succulent crab meat with a creamy, smoky blend of cheeses, creating an irresistible dip that pairs wonderfully with crackers, veggies, or bread.

5 from 6 votes

Print Pin Rate

Course: Appetizers

Cuisine: American

Keyword: Smoked Crab Dip

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 16 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

Serving: 1g | Calories: 137kcal | Carbohydrates: 3g | Protein: 12g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Cholesterol: 61mg | Sodium: 599mg | Fiber: 1g | Sugar: 1g