Grilled Corn and Crab Dip

By Pat Duran
@kitchenChatter

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.

Rating:

★★★★★ 1 vote

Comments:

7 Comments

Serves:

makes 3 cups

Prep:

15 Min

Cook:

45 Min

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

How to Make Grilled Corn and Crab Dip

Step-by-Step

1Preheat 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.
2In a medium bowl combine the cream cheese, mayonnaise, scallion, lemon juice, old bay seasoning and the grilled corn. Mix well to combine.
3Add 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.