Eazy Cheezy Crab Dip

Baked cheese and crab dip in a cast iron skillet
ByJin Weidong
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Big horn Outdoors® Recipe

Creamy, cheesy, and packed with lump crab — the ultimate crowd-pleaser, made right on your Big Horn Outdoors® Dual Burner Pizza Oven.

Related product: Shop 12-inch Wood Pellet Pizza Oven.

🔥 Cook Temp350°F – High
⏱️ Total Time~40 min
🍽️ Servings4–6
Equipment
Big Horn Outdoors® Dual Burner Pizza Oven · 8–9 inch cast iron pan

Ingredients

  • 1 (16 oz) can of lump crab meat
  • 1 package of softened cream cheese
  • 8 oz block of sharp cheddar cheese, shredded
  • ¼ cup of sour cream
  • 1 tablespoon of Worcestershire sauce
  • 1 tsp of garlic powder
  • ½ tsp of onion powder
  • 1 tbsp of Old Bay Seasoning
  • 1 tsp of mustard powder

Instructions

1
Preheat the oven. Set the Dual Burner Pizza Oven to 350°F — the lowest setting on both burners.
2
Mix everything together. In a large bowl, combine the lump crab meat, softened cream cheese, shredded sharp cheddar, sour cream, Worcestershire sauce, garlic powder, onion powder, Old Bay Seasoning, and mustard powder. Stir until well blended.
3
Press into the pan. Transfer the mixture into an 8–9 inch cast iron pan and press it down evenly.
4
Cover & bake. Cover tightly with aluminum foil and cook at 350°F for 30 minutes.
5
Uncover & turn up the heat. After 30 minutes, remove the foil and turn both burners of the Dual Burner Pizza Oven to high.
6
Brown the top. Let the top brown for about 5 minutes until golden and bubbly.
7
Finish & serve. Remove from the oven and sprinkle with fresh chives. Serve warm with chips, crackers, or toasted baguette.
💡 Chef's Tip

Drain the crab meat gently before mixing — you want to keep those lumps intact for the best texture. For an extra kick, add a few dashes of hot sauce into the mix before baking.

Explore more in the Outdoor Cooking Guides.

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