For the the inaugural Crustacean Celebration at The Tides Inn, April 23-24, guest chef Eric Gephart of Kamado Joe Grills has teamed up with The Tides Inn executive chef, Truman Jones, for a weekend of epicurean delights and demonstrations dedicated to the Chesapeake Bay blue crab.
Host your own crustacean celebration at home with this recipe for Smoked Chesapeake Blue Crab Dip, courtesy of chef Eric Gephart.
Smoked Chesapeake Blue Crab Dip Recipe by Chef Eric Gephart
Photo courtesy of The Tides Inn
3 lb cream cheese
1 tbsp J.O Spice
1 1/2 tbsp garlic, minced
1 lb blue crab meat
2 tbsp parsley, chopped
juice of two lemons
1/2 tsp Sriracha
1 cup Parmesan cheese, fine grated
1 lemon, cut into wedges
(optional 1/2 cup chopped artichokes)
Stabilize your Kamado Joe Classic at 300ºF. Place the soapstone on the highest setting, along with one of the regular grill grates.
Put cream cheese into a bowl and smooth out for maximum surface area. Put the bowl of cream cheese on the grill and shut the lid. Smoke cheese for about 3-5 minutes and bring to temperature.
Remove bowl of cream cheese from grill. Add J.O. Spice, garlic, crab meat, parsley, Worcestershire, lemon juice, Sriracha and 1/2 cup Parmesan cheese. Fold ingredients into cream cheese.
Pour mixture into Lodge 10″ Cast Iron skillet. Top with the remaining Parmesan.
Set the grill grates on the divide and conquer system at the lowest setting. Place the soapstone on the highest setting to act as a broiler. Place crab dip on grill grate, underneath the soapstone. Shut the lid and cook for 5 to 10 minutes.
Dip is ready when parmesan cheese is slightly browned. Top with remaining parsley. Garnish with lemon wedges.
Serve with toasted pita or pork rinds.