Smoked Crab Rangoon Dip on the Traeger
This wood-fired take on the classic Crab Rangoon transforms it into a creamy, smoky dip made entirely on the Traeger. Smoked cream cheese, tender crab, and two kinds of cheese create the ultimate appetizer. Serve it hot with wonton chips and veggies!
Equipment
- Traeger pellet grill (or other pellet smoker)
- Foil or grill-safe pan for cream cheese
- Stand mixer or hand mixer
- Mixing bowl and rubber spatula
- Grill-safe baking dish (ceramic or cast iron recommended)
- Sharp knife and cutting board
- Tongs or grill gloves
Ingredients
- 2 blocks cream cheese 8 oz each, seasoned with Under the Sea by Spiceology
- 1 cup mayonnaise
- ½ cup sour cream
- 2 cups crab meat claw and lump
- 4 tbsp chopped scallions plus more for garnish
- 1 cup shredded mozzarella cheese divided
- ½ cup grated parmesan cheese
- Juice of 1 lemon
- 1 tsp Worcestershire sauce
- Sweet chili sauce for garnish
- Wonton chips and veggie crudités for serving
Instructions
Smoke the Cream Cheese:
- Preheat your Traeger to 225°F. Season the cream cheese blocks and place directly on the grill (or in a grill-safe pan). Smoke for 45 minutes. Let cool to room temperature.
Mix the Dip:
- In a stand mixer, combine the smoked cream cheese, mayonnaise, sour cream, ½ cup mozzarella, parmesan, lemon juice, and Worcestershire sauce. Beat until smooth. Fold in the crab and scallions gently.
Bake the Dip:
- Transfer mixture to a greased, grill-safe baking dish. Top with the remaining ½ cup mozzarella. Bake on the Traeger at 375°F for 30 minutes, or until hot and bubbly.
Garnish & Serve:
- Remove from grill. Top with more chopped scallions and drizzle with sweet chili sauce. Serve hot with wonton chips and veggie crudités.
Notes
To make homemade wonton chips: slice wonton wrappers into triangles and bake or fry until golden and crispy.
Use apple or pecan pellets for a sweet, complementary smoke.
Leftovers are great the next day—reheat gently or spread cold onto sandwiches or crackers.
Can be made in advance and stored in the fridge before baking.