smoked crab dip served in cast iron with toasted pita chips

Baltimore Smoked Crab Dip

Category Regional Seafood Game Day Appetizers

Servings 5

Prep Time 15 minutes

Cook Time 2 hours

Tailgating in Baltimore? We've got you covered! This Smoky Crab Dip features fresh lump crab and unmatched wood-fired flavor from the Pit Boss. Easy to throw together, this cheesy and delicious dip is perfect for tailgating and home-gating alike. You have to try it!

Author:
Pit Boss Kitchen

Ingredients

1 cup Vegetable Stock

1 Yellow Onion, minced

8 oz Cream Cheese

8 oz sour cream

2 tbsp fresh thyme

1/2 oz fresh chopped oregano

1/2 tsp Pit Boss Smoked Salt and Pepper Rub

2 tsp. salt

2 Tbsp Butter

32 oz. Lump Crab

2 tbsp chopped parsley

2 tbsp Avocado oil

1 bag toasted pita bread

Special Tools

Pit Boss Cast Iron Skillet

Directions

First, preheat your Pit Boss grill or smoker to 275°F and place a cast iron skillet over the open sear plate

Next, add your stock, chopped onion, cream cheese, sour cream, thyme, oregano,, salt, pepper and butter to the heated skillet.

Cook for 1 hour, stirring every 15 minutes

After an hour, remove the dip from the grill and set aside.

In a medium-sized bowl, add crab, bacon, lemon zest, lemon juice, parsley, and avocado oil together and mix well.

Top the dip in the cast iron skillet with this crab mixture, and place back on the grill for 20 minutes until heated through. You can skip this step if you’d like to serve the crab dip cold.