Smoked Crab Dip

W3Schools


Chef Eric is back with a new recipe, this time it’s a smoked crab dip on the Kamado Joe. Enjoy! Full recipe: https://www.atbbq.com/thesauce/kamado-smoked-crab-dip/

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32 replies
  1. Hal 9000
    Hal 9000 says:

    Eric, very nice, this looks amazing, must try this one, love the idea of smoking the cream cheese. It did look however that you used the processed plastic jar Parmesan cheese, I would use real finely grated Parmesan Reggiano cheese, cut in small cubes and pulse in a food processor until fine. Also, a combination of crab and lobster….OMG!

    Reply
  2. Daniel L Miller
    Daniel L Miller says:

    Thanks Tom for spreading the truth about smoke. Blue smoke is flavor. White/gray smoke is bitter and acrid due to unburned fuel normally caused by using wet chips.

    BTW shallots pair really well with cream cheese. If you added 2 minced shallots to this it rounds the flavor profile really nicely.

    Reply
  3. marc sannicolas
    marc sannicolas says:

    That dip looks amazing. @spontaneouscombustion Chef Eric why don't you shout out your personal YouTube when you come on I'm sure your views would improve dramatically. On camera presence is always improving bud keep up the good work.

    Reply
  4. William Gates
    William Gates says:

    If you add two tablespoons 3 tablespoons of shrimp paste additional with the crab meat will it will give you a better Seafood flavor and I think it would go nice with the smoking this of the cheese could make a good video

    Reply

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