grilled corn and crab dip
(1 rating)
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
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3 mdtender ears of corn,grilled
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8 ozcream cheese, softened
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1/4 cmayonnaise
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1/4 cchopped scallion
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3 Tbspfresh lemon juice
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2 tspold bay seasoning
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6 ozcan crab meat drained
How To Make grilled corn and crab dip
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1Preheat 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. -
2In a medium bowl combine the cream cheese, mayonnaise, scallion, lemon juice, old bay seasoning and the grilled corn. Mix well to combine.
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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. --- 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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