Hot Crab and Corn Dip

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  • Level: Easy
  • Total: 50 min
  • Prep: 25 min
  • Cook: 25 min
  • Yield: 6 to 8 servings
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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


  1. 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.
  2. 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.
  3. 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.
  4. Serve with butter crackers or sliced baguette.
Vivian Howard


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