Smoked Crab Dip

Chef Eric Gephart is back with another killer recipe cooked on the Kamado Joe Ceramic Grill. This time he shares a couple of incredible tricks and the result is a truly remarkable Smoked Crab Dip!

Smoked Crab Dip


  • 3 lb cream cheese
  • 1 tbsp Code 3 Spices Sea Dog Rub
  • 1 1/2 tbsp garlic, minced
  • 1 lb crab meat
  • 2 tbsp parsley, chopped
  • juice of two lemons
  • 1/2 tsp Sriracha
  • 1 cup Parmesan cheese, fine grated
  • 1 lemon, cut into wedges


 Stabilize your Kamado Joe Classic II at 300ºF. Place the soapstone on the highest setting, along with one of the regular grill grates.

Put cream cheese into a bowl and smooth out for maximum surface area. Put the bowl of cream cheese on the grill and shut the lid. Smoke cheese for about 3-5 minutes and bring to temperature.

Remove bowl of cream cheese from grill. Add Code 3 Sea Dog Rub, garlic, crab meat, parsley, lemon juice, Sriracha and 1/2 cup Parmesan cheese. Fold ingredients into cream cheese.

Pour mixture into Lodge 10″ Cast Iron skillet. Top with the remaining Parmesan.

You might also enjoy: Grilled Crab Cakes

Set the grill grates on the divide and conquer system at the lowest setting. Place the soapstone on the highest setting to act as a broiler. Place crab dip on grill grate, underneath the soapstone. Shut the lid and cook for 5 to 10 minutes.

Dip is ready when parmesan cheese is slightly browned. Top with remaining parsley. Garnish with lemon wedges.

Serve with toasted pita or pork rinds.

Recipe by Chef Eric Gephart

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1 Comment

  1. Adam Cash (@ar_cache)
    December 17, 2018

    This looks so amazing, really want to do this on my YS640, what would you recommend to get that ‘Brolier’ setup on the Yoder?


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