Recipe courtesy of Food Network Kitchen
Hot Crab and Corn Dip
Total:
50 min
Active:
25 min
Yield:
6 to 8 servings
Level:
Easy
Total:
50 min
Active:
25 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

Preheat the oven to 375 degrees F. Melt 1 tablespoon butter in a skillet over medium-high heat. Add the shallot and cook until softened, about 1 minute. Add the corn and jalapeno; cook, stirring, until softened, about 3 minutes. Add the sherry and cook, stirring, until evaporated, about 2 minutes. Season with salt and pepper.

Transfer the corn mixture to a large bowl and add the crabmeat. Stir in the monterey jack, sour cream and 1/2 cup crushed crackers. Transfer to a 1-quart baking dish.

Combine the remaining 1/2 cup crushed crackers with the cheddar, chives and Old Bay in a medium bowl. Work the remaining 1 tablespoon butter into the crumb mixture with your fingers until combined. Sprinkle the crumb topping over the crab mixture. Bake until golden brown and heated through, about 20 minutes.

Serve with butter crackers or sliced baguette.

Photograph by Kana Okada

IDEAS YOU'LL LOVE

Hot Corn Dip

Recipe courtesy of Trisha Yearwood

Hot Spinach and Artichoke Dip

Recipe courtesy of Alton Brown

Mini Crab Cakes and Cajun Tartar

Recipe courtesy of Trisha Yearwood

Corn Muffins

Recipe courtesy of Ina Garten

Crab Cakes

Recipe courtesy of Ina Garten

Crab Cakes

Recipe courtesy of Ellie Krieger

Ba'Corn Cheese

Recipe courtesy of The Bun Shop

Nashville-Style Hot Chicken Sandwich

Recipe courtesy of Jeff Mauro

Turkey French Dip Sandwiches

Recipe courtesy of Food Network Kitchen

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          Get Cooking