Easy Smoked Crab Dip Recipe on Pellet Grill

Make a crowd pleaser with this Easy Smoked Crab Dip Recipe on Pellet Grill! This dip is packed with smoky, rich, creamy flavor, and it’ll feed your crowd with very minimal effort on your part!

If you’re craving a smoky seafood treat, this crab dip is the perfect choice. It’s easy to make mild or spicy, easy to prep, and full of wood-fired flavor that you’ll love. This dip is a great treat for a backyard BBQ or just a simple weeknight appetizer!

Why you’ll love the Smoked Crab Dip Recipe:

• Customize It – Make it mild or spicy by adding jalapenos or skipping them for a mild dip.
• Perfect Flavor – This dip has a smoky wood flavor and taste that pairs wonderfully with the chopped crab meat.
• Great for Parties – It’s easy to make in a cast iron skillet and set out to serve to party guests, it also pairs well with this Smoked Chicken Dip!
• Naturally Gluten-Free – Crab Dip is naturally gluten-free, serve it with gluten-free items for dipping like gluten-free crackers, tortilla chips, carrots, pita chips, or celery sticks.

Ingredients for Smoked Crab Dip:

• Cream Cheese
• Sour Cream
• Mayonnaise
• Chopped Onions
• Worcestershire Sauce
• Old Bay Seasoning
• Lemon Juice
• Jalapeno Peppers
• Shredded Cheddar Cheese
• Crab Meat

These are the only ingredients needed for this simple recipe, plus any serving items like chips, crackers, celery, or carrots. To get the best flavor, use real lump crab meat, but for a substitution, you can use canned crab meat or imitation crab meat.

How do you make Smoked Crab Dip on the Pellet Grill?

Find the full printable recipe card at the bottom of this post.

1. Preheat pellet grill to 225 degrees F.
2. In a large mixing bowl, whip the cream cheese with a hand mixer.
3. Add the sour cream, mayo, onions, and Worcestershire Sauce. Mix until all ingredients are well combined.
4. Add the Old Bay seasoning and lemon juice, mix well.
5. Add peppers and 1/2 cup shredded cheddar, mix well.
6. Add the crab meat and mix until the crab meat is fully coated.
7. Pour into an 8-inch cast iron skillet, spread evenly.
8. Sprinkle the remaining 1/2 cup of cheese on top.
9. Place in preheated grill for 45-60 minutes.
10. The dip is ready when the cheese is melted and the mixture is warmed through; do not overcook.
11. Serve and Enjoy!

Tips for Making Smoked Crab Dip on Pellet Grill:

This simple dip will be made in a large bowl with a hand mixer, starting out with whipping the cream cheese and gradually adding in each ingredient, giving it a good stir to form the mixture. Lastly, fold in the crab meat and then spread the mixture into the cast iron skillet to be added to the preheated pellet grill.

The wood fire from the wood pellets will give the dip a wonderful smoky flavor and delicious texture.

• Cook low at 225 degrees F.
• Use a cast-iron skillet for the dip.
• For a spicy dip, add in jalapenos; to keep it mild, omit these.
• Prep the dip ahead if needed, then add to the smoker about 45 minutes before serving.
• Do not overcook! It’s very important to heat the dip until the cheese is melted and the dip is heated through, which is about 45-60 minutes, but do not overcook or it will become thick and curdled. Watch it closely.
• Use a block of cheddar cheese instead of the pre-shredded cheese. Alternatively, other cheeses can be used like sharp cheddar, mozzarella, or gouda, for an enhanced smoky flavor.
• Top the dip with green onions or dried parsley.

How do you store leftovers?

Store leftover crab dip in an airtight container for up to 3 days in the fridge. When ready to reheat, remove from the refrigerator and heat in the microwave in a microwave-safe bowl for 30-second intervals, stirring in between until warm. It is best served fresh, but can be reheated.

This easy smoked crab dip on a pellet grill is a wonderful appetizer for a party, backyard barbecue, or just a weeknight treat for you and the family!

More Pellet Grill Seafood Recipes:

• Pellet Grill Smoked Crab Legs

• Pellet Grilled Salmon

• Pellet Grill Smoked Trout

• Pellet Grill Lobster Tails