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
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