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Baked crab dip with sweet corn and Old Bay

Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Servings: 6
Course: Appetizer
Ingredients Method

Ingredients
  

  • 1 large scallion (or 2 small ones), trimmed
  • 1/2 tbsp extra virgin olive oil
  • 1/2 cup fresh corn kernels (from 1 ear)
  • 2 tbsp minced jalapeño (about half a medium jalapeño)
  • 4 oz cream cheese, at room temperature
  • 1/3 cup grated parmesan, plus 2 tbsp, divided
  • 3 tbsp mayonnaise
  • 1 tbsp freshly squeezed lemon juice
  • 1/2 tsp Old Bay seasoning, plus more for serving
  • 1/2 tsp kosher salt
  • 8 oz fresh lump crabmeat
  • sliced cucumbers, crackers or pita, for serving

Method
 

  1. Preheat the oven to 375℉.
  2. Thinly slice the scallion, keeping the dark green parts separate from the light green and white parts. In an 8-inch skillet, heat the oil over medium heat. Add the corn, white and light green parts of the scallion, and jalapeño and cook, stirring occasionally, until the vegetables are tender, about three to five minutes. Set aside to cool slightly.
  3. In a medium bowl, combine the cream cheese, 1/3 cup of parmesan, mayonnaise, lemon juice, 1/2 tsp of Old Bay and salt. Mix until smooth.
  4. Stir in the cooked corn/jalapeño mixture, then gently fold in the crabmeat.
  5. Scrape the mixture into a shallow 1-quart baking dish and smooth into an even layer. Sprinkle the remaining 2 tbsp of parmesan on top and sprinkle with more Old Bay.
  6. Bake uncovered until bubbling and golden brown on top, about 25 minutes. Garnish with the dark green parts of the scallion and set aside for 10 minutes to cool.
  7. Serve hot with sliced cucumbers and crackers or pita. Enjoy!