Blue crabs from Maryland’s Eastern Shore are big, tasty, and full of meat. You can catch your own and pick the meat or, if you are in a hurry, run by your favorite local seafood monger and pick up a carton of wild caught, fresh picked crab.

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Grilled crab dip is the perfect party appetizer. Images by author

Use lump or claw for this one, either works well. While many of the ingredients in this recipe are common, cooking it on a grill or smoker gives the dip a nice smoky layer of flavor you don’t often find in other crab dips.

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Use fresh picked lump or claw meat.

Start by picking through the crab meat and removing any leftover bits of shell. Add the picked meat to a mixing bowl. Add remaining ingredients, reserving 1/2 cup of shredded cheddar for topping.

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Mix ingredients in a bowl.

Gently fold to blend ingredients thoroughly.

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Fresh lemon juice brightens the flavor.

Turn the dip out into a disposable aluminum pan. Spread evenly over the pan and then top with reserved cheese. Place the pan on a pre-heated grill at 325 degrees.

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Grill for 45 minutes or until top is golden and bubbly.

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Grill until golden and bubbly.

Remove the dip from the grill and top with diced chives before serving.

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This dip makes a perfect snack or appetizer.

We like to serve this one with toast points or crostini and crackers. Bring this one to your next party or get together. I’ll guarantee it will be a hit.

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