Hot Crab and Corn Dip

Total Time:
50 min
Prep:
25 min
Cook:
25 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 2 tablespoons unsalted butter, at room temperature
  • 1 small shallot, chopped
  • 2 cups frozen fire-roasted corn, thawed
  • 1 red jalapeno pepper, seeded and chopped
  • 2 tablespoons sherry or dry white wine
  • Kosher salt and freshly ground pepper
  • 8 ounces lump crabmeat, picked through
  • 1 1/2 cups grated monterey jack cheese (about 6 ounces)
  • 3/4 cup sour cream
  • 1 cup crushed butter crackers (such as Ritz; about 20 crackers)
  • 1/4 cup grated sharp white cheddar cheese
  • 2 tablespoons finely chopped fresh chives
  • 1 teaspoon Old Bay Seasoning
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


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