Smoked Crab Dip
- By Tom Jackson
- Aug 16, 2014
Combined with bacon, jalapeño, and tons of cheese, this recipe is great for anyone who loves trying something new!!
Smoked Crab Dip Recipe
- 8 oz lump crab meat
- 8 oz bacon, cooked, diced
- 8 oz cream cheese
- 1/2 cup mayo
- 1/4 cup jalapeño, diced
- 1/4 cup Asiago cheese
- 1 clove garlic, minced
- 2 tsp parmesan, grated fine
- 1 tbsp Bad Byron's Jubilee Seasoning
- 1 tbsp Holmes Made Cowboy Candy Jalapeño Relish
Preheat your cooker to 250°F. Combine all ingredients, except parmesan, in a bowl and mix to incorporate.
Butter an 8” Lodge Logic Cast Iron Skillet. Add dip ingredients to the skillet. Sprinkle the parmesan over the top, and smoke for 1.5-2 hours until top is browned, and dip is bubbling.
This recipe was prepared on a Yoder Smokers YS640 Pellet Grill.