Coarse or kosher salt and freshly ground pepperto taste
16ouncesfresh crab meatpicked over for shells, excess liquid pressed out
1cupcorn kernelsfresh 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.