Maryland crab dip is already hard to beat, but putting it on the smoker gives the rich, creamy seafood dip another layer of flavor. Lump blue crab stays the star while Old Bay brings that unmistakable Chesapeake-style seasoning.
This version adds chopped shrimp sautéed in butter and garlic before folding it into the dip. That little extra step gives the shrimp more flavor while keeping excess liquid out of the finished dip.
Cream cheese, sour cream, and heavy cream create a thick, scoopable base that loosens as it heats. Dijon adds just enough tang to cut through all that richness without overpowering the crab.
Smoke it until hot and bubbling around the edges, then hit the top with another dusting of Old Bay. Serve it straight from the skillet with toasted baguette slices, crackers, crostini, or sturdy tortilla chips.
Ingredients
- 1 lb lump blue crab meat, picked over for shells
- 0.5 lb shrimp, peeled, deveined, and roughly chopped
- 1 tbsp butter
- 1 tbsp minced garlic
- 8 oz cream cheese, softened
- 1 cup sour cream
- 1 cup heavy whipping cream
- 2 tbsp Dijon mustard
- 2 tbsp Old Bay seasoning, plus more to taste and for finishing
- 1 tsp Worcestershire sauce
- 1 tbsp fresh lemon juice
- 0.5 tsp freshly ground black pepper
- 0.5 cup shredded sharp cheddar cheese, optional
- Sliced green onions or fresh parsley for garnish, optional
Instructions
- Preheat your smoker to 275°F using a mild wood such as pecan, apple, cherry, or oak.
- Melt the butter in a skillet over medium heat.
- Add the chopped shrimp and minced garlic.
- Sauté for 2–3 minutes, just until the shrimp begin turning pink. Do not completely cook them through.
- Remove the shrimp from the heat and set aside.
- Add the softened cream cheese and sour cream to a large mixing bowl.
- Mix until mostly smooth.
- Stir in the heavy whipping cream, Dijon mustard, Old Bay, Worcestershire sauce, lemon juice, and black pepper.
- Fold the sautéed shrimp into the cream cheese mixture.
- Gently fold in the lump crab meat last so the larger pieces of crab stay intact.
- Fold in the cheddar cheese if using.
- Transfer the mixture to a cast-iron skillet or smoker-safe baking dish.
- Sprinkle a light additional coating of Old Bay across the top.
- Place the dip uncovered on the smoker.
- Smoke at 275°F for 45–60 minutes, stirring once around the 30-minute mark if the edges are cooking considerably faster than the center.
- Continue cooking until the dip is hot throughout and bubbling around the edges. Aim for an internal temperature of at least 165°F.
- For a browned top, increase the smoker to 350°F for the final 5–10 minutes.
- Remove from the smoker and allow the dip to rest for 5–10 minutes so it thickens slightly.
- Finish with another light dusting of Old Bay and green onions or parsley if desired.
- Serve hot with toasted baguette slices, crostini, crackers, pita chips, or tortilla chips.
Smoking Notes
- Smoker Temperature275°F
- Cooking Time45–60 minutes
- Finished Temperature165°F+
- Best WoodPecan, apple, cherry, or light oak
- ServingsAbout 8–10
- Prep Time15 minutes
- Total TimeAbout 1 hour 15 minutes
Don't Overdo the Smoke
Seafood and dairy pick up smoke quickly. This is one of those dishes where a clean, light smoke works much better than heavy mesquite or an aggressively smoky fire. The crab, shrimp, garlic, and Old Bay should still be the flavors you notice first.