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Hot Crab Dip with Smoked Cream Cheese

Hot Crab Dip with Smoked Cream Cheese

I caved. After a flurry of effusive smoked cream cheese photos on social media, I needed to explore the hype--and try that smoky cheese. Enter lump crab. With a crispy, cracker crumb crust and a creamy, decadent base, this dip is perfect for a party snack, appetizer, or tailgate. (You can smoke the cheese up to 3 days in advance, then cook the dip on your grill over indirect heat.) You will absolutely need something crispy (sturdy crackers, toasted bread) to slather it on.

An Important caveat: many of the posts I read suggested smoking cream cheese for 2 to 3 hours! That’s too much smoke on a mild cheese for me. I didn’t want to overpower the sweet flavor of the lump crab; so I smoked mine for 35 minutes and it had just the right amount of toasty, smoky nuance. I strongly suggest smoking an extra block of cream cheese, because you’ll want to slather it on bagels and tomato sandwiches.

Tags : Fish Monger
categories : Recipes

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