Smoked Crab Rangoon Dip
Smoked Crab Rangoon Dip starts with smoked cream cheese on the smoker or Traeger pellet grill then topped with a seasoned crab mixture
Equipment
- Traeger/Pellet Grill
- Smoker
Ingredients
- 1 8 ounce block cream cheese
- Old Bay seasoning
- 8 ounces lump crab meat
- 1/2 cup sweet Thai chili sauce (plus more to drizzle over top)
- 3 green onions sliced
- 1 tablespoon lemon juice
- fried wontons or crackers
Instructions
- Place the cream cheese on a plate (line with foil if desired). Cut a few diagonal lines about half inch deep with a knife in both directions (picture example in post above).
- Season the cream cheese with Old Bay. Place the cream cheese in a smoker or pellet grill set to 180 to 190 degrees for 2 hours.
- Put the crab in a bowl (drain liquid if needed) and add some Old Bay, the sweet Thai chili sauce, green onions, and lemon juice. Mix until combined.
- Remove the plate with the cream cheese from the smoker. Add the crab mixture over top of the cream cheese or put the cream cheese and crab mixture in a bowl, stir until combined. Add more sweet Thai chili sauce over top either way you serve it and with fried wontons or crackers.