Real Recipes From Real Home Cooks ®

grilled corn and crab dip

(1 rating)
Recipe by
Pat Duran
Las Vegas, NV

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.

(1 rating)
yield serving(s)
prep time 15 Min
cook time 45 Min

Ingredients For grilled corn and crab dip

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

How To Make grilled corn and crab dip

  • 1
    Preheat oven to 350^. Lighty spray BOTTOM-ONLY of a 1 1/2 quart baking dish or casserole. --- 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. --- 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.

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