The following recipe and photography is courtesy of Graham R. and his dog, Carl. For more of their delicious food ventures, visit them on Instagram @cookingwithcarrrl.
Here is one for all my crabby people out there! I’ve got a snack that will turn that frown upside down and have you dancing in the summer breeze. Keep those grills hot and listen up! We are talking about Smoked Crab Dip and Fresh-Cut Potato Chips!
This summer side or appetizer is a must for any barbecue and is a great way to take advantage of coals you’ll already have lit while cooking burgers and dogs! This recipe utilizes the indirect heating portion of your grill. While you’re searing steaks, your dip will be cooking right alongside you. A beautiful thing! The smoky flavor from the grill adds another layer of flavor that can’t be achieved in the oven. Hickory or apple woods are a great compliment to the delicate flavor of the crab and savory cheeses.
Bust out of your shell and bring the fresh-cut chips and you’ll be the star of the Q. Fresh chips beat the competition every time and you get to pick out your own seasoning! These salty saucers are the perfect vessel for any dip or a quick pick-me-up. Once you make these you’ll never want store bought chips again. So make them at your own risk, you’ve been warned.
Grab your umbrella drink and fire up the grill! It’s time to eat!
Smoked Crab Dip
- 1 lb. crab meat
- 8 oz. room temperature cream cheese
- ½ cup mayonnaise
- 1 cup sour cream
- 1 cup cheddar cheese
- 1 cup mozzarella cheese
- 1 chopped green onion
- 2 tsp. Worcestershire sauce
- 1 ½ tsp. lemon juice
- 2 Tbsp. fresh parsley
- 3 tsp. Old Bay Seasoning
- ½ tsp. ground mustard
- 1 tsp. hot sauce
- Prepare your grill or smoker to 375˚F-400˚F. You will be grilling with indirect heat. You can add wood chunks for an extra smoky flavor. If using a gas grill, you can place a wood chunk over the direct heat portion of your grill.
- In a large mixing bowl, whip the cream cheese until smooth.
- Add in mayonnaise, sour cream, ¾ a cup of both mozzarella and cheddar cheeses, green onion, lemon juice, seasonings, parsley, Worcestershire sauce and hot sauce. Mix until well blended.
- Carefully fold in crab meat. Taste the spread and see if any additional seasoning or hot sauce is needed.
- Next, transfer your dip into a 10-12 inch cast iron skillet. Sprinkle with the remaining cheese and a few dashes of Old Bay seasoning.
- Once your grill is up to temperature, place the skillet on the indirect side of the grill. Cook for 30-35 minutes or until the cheese is golden and sides are bubbling up.
- Be careful when removing the skillet, it will be hot! Serve with the homemade chips (see below) and veggie sticks. Enjoy!
Fresh-Cut Potato Chips
- 8 medium sized potatoes
- Ice water
- 6 tsp. salt
- Frying oil
- Sea salt
- Fresh herbs – rosemary, thyme (optional)
- Using a mandolin, slice the potatoes to your desired thickness. You know what they say, the thicker the chip, the bigger the dip.
- Place sliced potatoes in a large bowl and fill with ice water and salt. Allow to soak for 30-45 minutes.
- Rinse your potatoes until the water is completely clear. Transfer the slices onto paper towels, pat dry and prepare oil.
- Using a deep fryer or cast iron skillet, heat oil to 375˚F. Fry in batches until the chips become golden brown. Cooking time will depend on the thickness of your chip.
- Remove from the fryer and shake off the excess oil. Sprinkle with sea salt and fresh herbs.