Hot Crab And Corn Dip
Serves: 5
Weldon Lockman
1 January 1970
Based on User reviews:
50
Spice
52
Sweetness
59
Sourness
40
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 small
Shallot (chopped)2 tbsps
Sherry3 cup
Sour Cream2 tbsps
Chives (finely chopped fresh)1 tsp
Old Bay SeasoningDirections:
1
Preheat the oven to 375 degrees F
2
Melt 1 tablespoon butter in a skillet over medium-high heat
3
Add the shallot and cook until softened, about 1 minute
4
Add the corn and jalapeno; cook, stirring, until softened, about 3 minutes
5
Add the sherry and cook, stirring, until evaporated, about 2 minutes
6
Season with salt and pepper
7
Transfer the corn mixture to a large bowl and add the crabmeat
8
Stir in the monterey jack, sour cream and 1/2 cup crushed crackers
9
Transfer to a 1-quart baking dish
10
Combine the remaining 1/2 cup crushed crackers with the cheddar, chives and Old Bay in a medium bowl
11
Work the remaining 1 tablespoon butter into the crumb mixture with your fingers until combined
12
Sprinkle the crumb topping over the crab mixture
13
Bake until golden brown and heated through, about 20 minutes
14
Serve with butter crackers or sliced baguette
15
Photograph by Kana Okada