I like the simplicity of the recipe. My recipe is 11oz cream cheese 12 oz fresh Alaska crab a little old bay and a handful of cheese ( any will do) the a bake and enjoy. Love the channel keep up the good work guys.
@Bryan Butler - I also live in Maryland and that's a perfectly acceptable crab dip. You can go all over the state and find crab dip made a myriad of ways.
Thanks Tom for spreading the truth about smoke. Blue smoke is flavor. White/gray smoke is bitter and acrid due to unburned fuel normally caused by using wet chips. BTW shallots pair really well with cream cheese. If you added 2 minced shallots to this it rounds the flavor profile really nicely.
Eric, very nice, this looks amazing, must try this one, love the idea of smoking the cream cheese. It did look however that you used the processed plastic jar Parmesan cheese, I would use real finely grated Parmesan Reggiano cheese, cut in small cubes and pulse in a food processor until fine. Also, a combination of crab and lobster....OMG!
Excellent looking crab dip and the twist with the pork grinds, just fantastic! Chef Eric your camera presence and comfort level have improved tremendously since you started doing content with Allthingsbbq. I honestly cannot say who is better Chef Tom or Chef Eric...I'm glad your both making content.
That dip looks amazing. @spontaneouscombustion Chef Eric why don't you shout out your personal UA-cam when you come on I'm sure your views would improve dramatically. On camera presence is always improving bud keep up the good work.
If you add two tablespoons 3 tablespoons of shrimp paste additional with the crab meat will it will give you a better Seafood flavor and I think it would go nice with the smoking this of the cheese could make a good video
When talking about the tiny bumps in the surface layer sure, but not overall. For maximum surface area, you want to get it as far away from the ideal shape which is a ball.
Everytime a great pleasure to see Chef Eric on this channel. So much inspiration and fantastic recipes - BBQ Dream Team 👍👍👍
I like the simplicity of the recipe. My recipe is 11oz cream cheese 12 oz fresh Alaska crab a little old bay and a handful of cheese ( any will do) the a bake and enjoy. Love the channel keep up the good work guys.
Smoked cream cheese?? Just when I think y'all have smoked everything🤣
yeah, i think i just learned a way to amp up a lot of dips
man powdered parm? everything looked like it came out of jars and bags. this video underwhelmed.
Thank you! Made your crab dip for 2 Christmas party’s, everyone loved it!!!
Using this recipe for Christmas, really just commenting for sake of engagement and the algorithm. Cheers y’all
Thanks dude! One request for seafood, they're on it in 24 hrs lol. Im guessing it was coincidence, but I'm pretty happy.
Made this last night for a holiday party, was amazing. Highly recommend
Where's chef Tom? He's my boy!
I agree this sucks!
This looks absolutely delicious, thank you for sharing.
Very creative! Your camera presence has gotten much better. I could not do what you are doing 👍 Keep it up!
Man, looks great. Will be prepping this on game day! Thanks for the great content
I love all posted recipes, but I have to be the Maryland representative and declare that’s not a crap dip.
@Bryan Butler - I also live in Maryland and that's a perfectly acceptable crab dip. You can go all over the state and find crab dip made a myriad of ways.
I’m from south east Alaska and I think it needs more crab in it, other than that it seems fine
I am from Affreeka and that dip has a lot of dee poo poo
Thanks Tom for spreading the truth about smoke. Blue smoke is flavor. White/gray smoke is bitter and acrid due to unburned fuel normally caused by using wet chips.
BTW shallots pair really well with cream cheese. If you added 2 minced shallots to this it rounds the flavor profile really nicely.
Eric, very nice, this looks amazing, must try this one, love the idea of smoking the cream cheese. It did look however that you used the processed plastic jar Parmesan cheese, I would use real finely grated Parmesan Reggiano cheese, cut in small cubes and pulse in a food processor until fine. Also, a combination of crab and lobster....OMG!
Excellent looking crab dip and the twist with the pork grinds, just fantastic!
Chef Eric your camera presence and comfort level have improved tremendously since you started doing content with Allthingsbbq. I honestly cannot say who is better Chef Tom or Chef Eric...I'm glad your both making content.
The dip looked amazing can’t wait to try it. I myself like more crab meat. Maybe a layer of crab dip on my smoked salmon mmm
Great low carb recipe with the pork rinds!! Love it!!
Looks like an amazing and easy app!
p.s. shoutout to Eric for tasting it on camera for us ;)
Looks good Eric! Glad to see you are getting better at eating on camera.
Oh my! That looks like a winner!
OMG love the idea of smoked cream cheese. I will make this dish but with salmon :) Thanks
Looks awesome. Gotta try this
Check your lottery tickets people. Eric ate his food ON CAMERA! And also eats pork.
Myth busted.
The pork rinds were the icing on the gravy.
Flattening your cream cheese will reduce your surface area not expand it.
Eric hits another homerun.
Needs old bay. Also should try topping it with panko so it gets crispy on top
Where is the recipe for this dip. Its not in the link?
A great recipe. looks great. from us thumb 👍👍👍. Greetings from us
Fingers crossed on this months giveaway...this guy needs some new toys lol...oh yeah that recipe looks effen awsome by the way lol
Mah gawd I think I just found my next party dish
I can’t remember-have y’all smoked any eggs?
The pork crackle as a dipping medium took this from a 7 to an 11.
You ate that bite like a pro AND stayed on camera this time lol
That dip looks amazing. @spontaneouscombustion Chef Eric why don't you shout out your personal UA-cam when you come on I'm sure your views would improve dramatically. On camera presence is always improving bud keep up the good work.
Doesn't add Old Bay.
B’yeutiful!
Hey wait a minute... You're not Tom!
I think your 3:1 cream Cheese to crab ratio is backwards
If you add two tablespoons 3 tablespoons of shrimp paste additional with the crab meat will it will give you a better Seafood flavor and I think it would go nice with the smoking this of the cheese could make a good video
Any recommendations on how to get the heat on top/broiling effect when using a YS640?
Preheat a pizza stone and then prop it up with some bricks would probably be easiest.
A skillet lid might have the same effect, as long as it's been left on the bottom shelf to heat up?
needs triple the amount of crab you just put in
Wheres Tom at? Should remake this video with Chef Tom.
Dairy,fish and pork.....who woulda thought...
LOL it's like a Jewish nightmare!
So why didn't he garnish with more crab meat?
Tom, will you be my Dad?
Seriously, at least invite us to a BBQ or a cookout. I will bring beer.
this question is really inappropriate
Very keto friendly
Imitation crab ok? Sorry... I dont have 100 dollars worth of crab...
Jusr enough to coat the top......oops..the whole thing flopped in😂
I'm allergic to shellfish, but I may try this with imitation crab meat
blackackcl I've supplemented. Works, but you gotta shred the fake stuff up pretty good to make the texture light.
Ummm... Hey, you aren't dead, are ya?
Smoothing decreases surface area
When talking about the tiny bumps in the surface layer sure, but not overall. For maximum surface area, you want to get it as far away from the ideal shape which is a ball.
Agree. He should have spread it out and then chopped it up to expose more area.
hOW DO I GET THE RECIPE
Write it down from watching the video....
I thought he would cook the crab wrapped in plastic.
WTF! Who is this guy! Where’s my chef!?
JimmyJak this is the guy that cooks with the other guy. Both guys are excellent chefs by the way
I’m sure man, I’m just foolin. It looked like great food 👍🏼
@@gravis00 you must be new to the channel. Eric's been appearing for a while
You just over cooked the crab.
what the hell is going on here.