Name: Hot Crab and Corn Dip
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Ingredients: 1 8-ounce package cream cheese, (at room temperature); 1 cup sour cream; 1 teaspoon minced garlic; 2 scallions (trimmed and minced (white and green parts)); ¼ teaspoon cayenne pepper; 2 tablespoons chopped fresh parsley; 1 tablespoon Worcestershire sauce; 2 teaspoons fresh lemon juice; Coarse or kosher salt and freshly ground pepper (to taste); 16 ounces fresh crab meat (picked over for shells, excess liquid pressed out); 1 cup corn kernels (fresh or frozen and defrosted)

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Hot Crab and Corn Dip / Katie Workman / themom100.com / Photo by Cheyenne Cohen

Is there anything (anything) better than a hot crab dip?

Don’t feel the need to answer that. I already know. (Yeah, yeah, babies and kittens and sunsets and all of that….but really up against a hot crab dip? My kids were pretty cute, but still….)

This one combines sweet, luxurious crabmeat with corn. I think I first made this in September, when fresh corn was still available but the evening were getting cooler so a hot dip for a gathering felt like the right thing. Though….there are few hot foods I want to eat on a truly hot evening, but I think I would be okay with a hot crab dip. Let’s just say I would give it a real chance.

But when you are making this later in the cooler months, absolutely positively reach for frozen or even canned corn. They will work just fine.

What to Serve with Crab Dip

Serve with chips or crackers or slices of baguette that have been toasted. Or carrots or other vegetables, if you want to try and work some vegetables into the equation. Speaking of vegetables, a sprinkle of minced parsley on the top would have been nice. Next time.

This Hot Crab and Corn Dip recipe works with whatever crab fits into your budget. Perfect appetizer for a cocktail party or celebratory meal.
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What Kind Of Crabmeat Should I Buy?

This Hot Crab and Corn Dip recipe works with whatever crab fits into your budget. When you are making a dish with crab, you’ll immediately find that there are quite a variety of types of crab to choose from, and that prices range as well.

You can use pretty much any grade of crabmeat in this dip, depending on how much you want to spend, and how indulgent you want this dip to feel. Skip the Colossal or Jumbo Lump Crabmeat, which would be a waste here, but go for any of the lower grades.

Colossal or Jumbo Lump Crabmeat

You can get colossal or jumbo lump crab which comes in the largest chunks, and is the most rare, and therefore the most pricey. This is for the splurgey dishes, when you want to see and eat big fat pieces of crab in a dish.

Lump Crabmeat

Regular lump crabmeat is slightly smaller, sometimes, just the broken version of the colossal or jumbo lump crabmeat. Still impressive, still pricey.

Backfin Crabmeat

Backfin meat is a combination of lump crabmeat and the less expensive special crabmeat. It’s great in soups and crab cakes and dips.

Special Crabmeat

This grade is made up of smallish flakes of white crabmeat. Great for dips and salads and soups and stuffings.

Claw Crabmeat

This is the dark meat of the crab, less expensive, darker in color and quite pronounced in flavor. Use this for soups, and to blend into seafood stuffings.

Other Fancy Appetizer Recipes:

Radicchio and Endive Crostini with Aged Goat Cheese and Balsamic Glaze
Avocado and Canellini Bean Crostini with Avocado
Prosciutto Wrapped Shrimp with Smoked Paprika

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Hot Crab and Corn Dip