Campin’ Crab Dip

Campin’ Crab Dip

So, you’ve cooked a few good stews in the camp oven in your time, maybe a roast or two and possibly even tried a dessert with some success. But how do you prove to your fellow campers that the goods are worth the wait? Simple, give them an appetizer!  This was something I hadn’t tried before, so with the aid of a few cook books I adapted this simple beauty to be included in my camp oven bible.

What You Need:

  • 200g Cream Cheese
  • About 180g white crab meat (more if you desire a “crabbier” flavour)
  • 2 tablespoons (30ml) white wine, or twice the amount of beer
  • 90g butter
  • 1 tablespoon of chives


1. Combine the crab, cream cheese, butter and beer/wine and chives in a small camp oven. Use wine if you have it on hand, I am not a wine drinker so beer it is. Use twice the amount of beer than wine for a little more flavour.

2. Mash all of the ingredients together as much as possible. Throw the camp oven in a nice hot section of your fire for a few minutes to bring the heat up. Meanwhile pile up a few coals away from the big heat of your fire.

3. Move the camp oven off the heat and onto a bed of coals. Place a few on the lid as well. Not too much heat here, really you just want to melt the ingredients together and allow the flavour to infuse.DSC_8995

4. Let it simmer on the coals for about 30 minutes, stir the dip a couple if times over the half hour. When the dip looks well mixed and is bubbling a little, remove it from the heat and let it cool.

5. Your Campin’ Crab Dip is ready to eat as soon as it cools and sets. Just share it straight from the camp oven with your friends!




Alex Garner


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