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
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.