Hot Crab and Corn Dip
You can make this with reduced fat cream cheese, often labeled Neufchatel, and reduced fat sour cream, or you can sail into the decadence of it all and use the full fat versions of the dairy products. Lump crab meat is the most expensive, then there are a range of other kinds of shelled crab meat you can buy. This Hot Crab and Corn Dip recipe works with whatever crab fits into your budget. Serve with crackers or slices of baguette that have been toasted.
Hot Crab and Corn DipPrint
- 1 (8 ounce) package cream cheese, at room temperature
- 1/2 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
1. Preheat the oven to 475°F. Place the cream cheese, sour cream, garlic, scallions, cayenne, parsley, Worcestershire, lemon juice, and salt and pepper in a bowl and use a fork, spoon or an electric mixer to blend well. Add the crab and corn and fold to combine well.
2. Turn the mixture into a shallow 1 or 2-quart baking dish, spread it evenly, and bake for about 12 minutes, until hot and bubbly. Give it a final minute under the broiler to really brown the top if desired.