Grilled Corn and Crab Dip
|Serves:||makes 3 cups|
|3 medium||tender ears of corn,grilled|
|8 oz||cream cheese, softened|
|1/4 c||chopped scallion|
|3 Tbsp||fresh lemon juice|
|2 tsp||old bay seasoning|
|6 oz||can crab meat drained|
This is a great summertime dip and also great for the tailgate parties soon approaching. This is good hot or cold.
You might want to double this recipe and make it in a 9x13- baking dish.
This recipe makes only 3 cups and it goes so fast. Keep plenty of crackers, pita chips and party rye toast on hand.
This is great stuffed in celery sticks or avocado halves.
Or bake in Bell peppers, tomatoes or zucchini boats.
Grill the fresh shucked corn over high heat, turning occasionally until lightly charred on all sides, 10-15 minutes. Cut kernels from cobs.
Spread mixture in the prepared baking dish and bake at 350^- until heated through, about 45 minutes.
Can put mixture into tomatoes, or zucchini boats,or bell peppers, arrange in dish and bake the same.
Don't forget to serve plenty of pita chips, crackers or toasted party rye for dipping.