Outdoor Cooking & Charcoal Oven Recipes / American

Baked hot crab dip, bubbling and golden

Cooked in the Charlie Charcoal Oven

Baked Hot Crab Dip

Lump crab meat, melted cheese and Old Bay seasoning, baked until bubbling. Inspired by Pier 424 Seafood Market in New Orleans, this is a rich dip to scoop straight from the skillet. Bring bread or crackers. Rich, warm and made for sharing.

Sam Evans and Shauna GuinnChefs, Hangfire BBQ
Bake
Prep5 minutes
Cook20 minutes
Serves6 to 8
DifficultyEasy
Oven temperature180°C (355°F)
RackCharlie Oven Cooking Rack with cast iron skillet placed on top
CharcoalHalf a football of good quality lumpwood charcoal

Charlie Oven — https://charlieoven.com/blogs/charcoal-recipes/baked-crab-dip-pier-424-seafood-market

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Ingredients

Equipment

Everything used in this recipe. Already have Charlie? Add the accessories in one go.

  • Charlie Charcoal Oven£5,950.00Choose your oven
  • Stag British Premium Lumpwood Charcoal£96.50
  • Charlie Oven Tongs 55cm£40.00
  • Charlie Oven Cooking Rack£280.00
Stag British Premium Lumpwood Charcoal, Charlie Oven Tongs 55cm and Charlie Oven Cooking Rack £416.50 together

Method

Setting up Charlie
  1. Light half a football of charcoal in the Charlie Oven and allow it to reach 180°C (355°F)
  2. Add a small piece of applewood for a subtle smoky flavour (optional)
  3. Place the Charlie Oven Cooking Rack inside the oven
  4. Set a cast iron skillet on the rack ready for the dip
  1. In a large bowl, combine the softened cream cheese, sour cream, and mayonnaise until smooth.
  2. Add the garlic powder, paprika, Worcester sauce, lemon juice, salt, and pepper. Mix well.
  3. Gently fold in the lump crab meat, being careful not to break up the chunks too much.
  4. Transfer the mixture into a cast iron skillet and spread evenly.
  5. Top with the grated cheddar and mozzarella mix.
  6. Place the skillet on the cooking rack in the Charlie Oven at 180°C (355°F).
  7. Bake for approximately 20 minutes until the cheese is melted, bubbling, and golden on top.
  8. Remove from the oven using tongs and sprinkle with Old Bay Seasoning.
  9. Serve immediately with crusty bread, crackers, or tortilla chips.

Tips

  • Use good quality lump crab meat for the best texture and avoid shredded crab
  • Make sure the cream cheese is fully softened before mixing for a smooth dip
  • Adding a small piece of applewood to the charcoal gives a subtle smoky note that pairs beautifully with the crab
  • Serve straight from the skillet for maximum warmth and presentation
  • This dip can be prepared ahead and refrigerated: just add an extra 5 minutes to the bake time if cooking from cold

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The cook

Sam Evans and Shauna Guinn

Chefs, Hangfire BBQ

Sam Evans and Shauna Guinn are the pitmasters behind Hangfire BBQ, among the UK's most decorated, and co-authors of the bestselling cookbook Hang Fire: Adventures in American BBQ. Sam led Charlie Oven's New Orleans Masterclass.

More recipes by Sam Evans and Shauna Guinn

Frequently asked questions

  • Can I make hot crab dip ahead of time?

    Yes. Prepare the dip in the skillet, cover and refrigerate it. When baking from cold, add an extra 5 minutes to the usual 20 minute bake so it heats right through and the top is bubbling and golden.

  • What temperature do I bake crab dip at in Charlie?

    Bake it at 180°C (355°F) using half a football of lumpwood charcoal, with the cast iron skillet on the Charlie Oven Cooking Rack. It takes about 20 minutes, until the cheese is melted, bubbling and golden.

  • What kind of crab meat is best for crab dip?

    Use good quality lump crab meat for the best texture and avoid shredded crab. Fold it in gently at the end so the chunks stay whole rather than breaking down into the creamy base.

  • What should I serve with baked crab dip?

    Serve it straight from the skillet while it is hot, with crusty bread, crackers or tortilla chips. Sprinkle Old Bay Seasoning over the top as soon as it comes out of Charlie. It serves 6 to 8 people.