Smoked Crab Dip

Appetizers

Ingredients

1 /2 cup softened cream cheese

1 /2 cup sour cream

1 1 /2 tsp horseradish

2 Tbsp minced red onion

2 Tbsp minced celery

2 Tbsp chopped parsley

1 Tbsp lemon juice

1 tsp garlic salt

1 1 /2 tsp creole seasoning

1 /4 tsp fresh ground black pepper

1 Tbsp hot sauce

1 /2 pound smoked lump crab meat*

Smoked Crabmeat

1 pound Crabmeat, picked of all shell

1-2 cups wood chips, soaked for 1-2 hours in water.

Instructions

Blend the softened cream cheese and sour cream with the paddle attachment of an electric mixer until there are no lumps.

Add in all other ingredients except for the smoked crab and blend well. Gently fold in the smoked crab by hand. Chill for 3-4 hours before serving.

Smoked Crabmeat

Prepare a very small amount of charcoal as stated on manufacturer’s directions. Place one pound of crabmeat in a colander and place the colander on a small metal baking sheet. Sprinkle 1 /4 of the wood chips onto the glowing charcoal, and place the baking sheet with the colander on top onto the grill in your smoker or grill. Place the crabmeat as far from the heat as possible, (crabmeat is already cooked). Be careful not to dry out the crabmeat during the smoking process. Smoke 40 minutes, adding new wood chips every 10 minutes. Remove the crab from the smoker and chill completely before making the dip.

Yield: 2 cups

Recent Recipes

Amalfi Lemon Cake

There's a particular kind of sunshine that only shows up in citrus form, and this Amalfi Lemon Cake has it in spades. Bright, moist, and unapologetically lemony, it walks the line between a proper dessert and something you'd be just as happy eating with your coffee on a Tuesday morning. The glaze soaks into the crumb while the cake's still warm, so every bite carries that little pucker of acidity balanced against real sweetness. It's simple enough for a weeknight and pretty enough for company.

Pecan Crusted Redfish

There's a certain kind of Southern kitchen wisdom that says you can't improve on a fresh Gulf redfish — and for the most part, that's true. But every now and then a dish comes along that doesn't so much improve the fish as it does pay proper respect to it, and this pecan-crusted redfish is one of those. It's a dish that works just as well for a Tuesday supper as it does for a table full of guests you're trying to impress — which, if you ask me, is the mark of a truly great recipe. Serve it simple, with rice or grits and something green on the side, and let the fish do the talking.

Stuffed Pork

Robert St. John's Stuffed Pork is an elegant centerpiece dish that takes a braised pork loin and layers it with Black Forest ham and melted Fontina cheese for a result that's as impressive to look at as it is to eat. The pork is seared, slow-roasted in chicken stock, and then sliced accordion-style so each cut fans open to hold the savory fillings before going back into the oven to meld together. A silky pan sauce made from the reduced braising liquid and heavy cream ties it all together, making this one of those recipes that feels restaurant-worthy without being out of reach.

RobertStJohn.com