Grilled Corn and Crab Dip


Pat Duran Recipe

By Pat Duran kitchenchatter


Rating:
Serves:
makes 3 cups
Prep Time:
Cook Time:
Comments:

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.

Ingredients

3 medium
tender ears of corn,grilled
8 oz
cream cheese, softened
1/4 c
mayonnaise
1/4 c
chopped scallion
3 Tbsp
fresh lemon juice
2 tsp
old bay seasoning
6 oz
can crab meat drained

Directions Step-By-Step

1
Preheat oven to 350^. Lighty spray BOTTOM-ONLY of a 1 1/2 quart baking dish or casserole.
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Grill the fresh shucked corn over high heat, turning occasionally until lightly charred on all sides, 10-15 minutes. Cut kernels from cobs.
2
In a medium bowl combine the cream cheese, mayonnaise, scallion, lemon juice, old bay seasoning and the grilled corn. Mix well to combine.
3
Add crab meat ( you can use fresh or artificial , if you desire) and gently combine.
Spread mixture in the prepared baking dish and bake at 350^- until heated through, about 45 minutes.
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Can put mixture into tomatoes, or zucchini boats,or bell peppers, arrange in dish and bake the same.
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Don't forget to serve plenty of pita chips, crackers or toasted party rye for dipping.

About this Recipe



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7 Comments

user
Pat Duran kitchenchatter
Sep 14, 2012
Thanks for sharing KIt.
Thanks Sherri hope you love it! Hugs, ladies.
user
sherri gage KitchenCabinet
Aug 10, 2012
Sound like "MY cup of tea!" Will definitely be making this...Thanks Pat:):):)
user
Pat Duran kitchenchatter
Aug 7, 2012
Thanks Evie and Michelle. Enjoy!
user
Michelle Koletar/Mertz Mertzie
Aug 7, 2012
SAVED! Yummy!!!!