Hot Crab and Corn Dip
This hot dip recipe is cheesy and studded with delicious corn and crab. A great start to a celebratory meal or for a game day gathering.
Servings: 8 People
Equipment
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)
Instructions
- 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.
- 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.
Notes
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.
Nutrition
Calories: 124kcal | Carbohydrates: 5g | Protein: 12g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 39mg | Sodium: 557mg | Potassium: 215mg | Fiber: 1g | Sugar: 2g | Vitamin A: 342IU | Vitamin C: 7mg | Calcium: 64mg | Iron: 1mg