par Chef Eric Gephart

Smoked Crab Dip with Sterling Caviar

Portions: 8 people
Temps de cuisson: 0 - 30 min
Fruits de mer


  • Main

Chef Eric Recipe


  1. 01

    Stabilize your grill at 350°F, set up ½ direct and ½ indirect using 1 deflector shield. Position the grill grates at the highest setting. Once all of the charcoal is engaged and red coals are apparent, place the pecan wood chunk in the hottest section of the fire.

  2. 02

    Place the cream cheese in a grill safe bowl, using a rubber spatula, spread the cream cheese around to increase the surface area and warm faster. Close the dome and smoke for 2 to 5 minutes. Then mix the cream cheese in the bowl and spread out again, close the dome and smoke for another 2 minutes.

  3. 03

    Remove the bowl of smoked cream cheese and gently fold in the rest of the crab dip ingredients being sure not to break up the crab.

  4. 04

    Transfer crab dip mixture to either a cast iron for Game Day Family style, transfer into a small to medium cast-iron pan, top the mixture with the ¼ cup of parmesan and return to the 350°F grill for 8 minutes until top is slightly browned. Stab in crostini’s and garnish with caviar and parsley.

  5. 05

    Another serving option: Transfer smoked crab dip mixture to a piping bag with a large star tip and pipe onto crostini’s, transfer to a presentation plate and garnish with chopped parsley and caviar.