Best Hot Crab And Corn Dip Recipes

HOT CRAB AND CORN DIP

Hot Crab and Corn Dip image

Provided by Food Network Kitchen

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 13

Ingredients

2 tablespoons unsalted butter, at room temperature
1 small shallot, chopped
2 cups frozen fire-roasted corn, thawed
1 red jalapeno pepper, seeded and chopped
2 tablespoons sherry or dry white wine
Kosher salt and freshly ground pepper
8 ounces lump crabmeat, picked through
1 1/2 cups grated monterey jack cheese (about 6 ounces)
3/4 cup sour cream
1 cup crushed butter crackers (such as Ritz; about 20 crackers)
1/4 cup grated sharp white cheddar cheese
2 tablespoons finely chopped fresh chives
1 teaspoon Old Bay Seasoning

Steps:

Preheat the oven to 375 degrees F. Melt 1 tablespoon butter in a skillet over medium-high heat. Add the shallot and cook until softened, about 1 minute. Add the corn and jalapeno; cook, stirring, until softened, about 3 minutes. Add the sherry and cook, stirring, until evaporated, about 2 minutes. Season with salt and pepper.
Transfer the corn mixture to a large bowl and add the crabmeat. Stir in the monterey jack, sour cream and 1/2 cup crushed crackers. Transfer to a 1-quart baking dish.
Combine the remaining 1/2 cup crushed crackers with the cheddar, chives and Old Bay in a medium bowl. Work the remaining 1 tablespoon butter into the crumb mixture with your fingers until combined. Sprinkle the crumb topping over the crab mixture. Bake until golden brown and heated through, about 20 minutes.
Serve with butter crackers or sliced baguette.

HOT CRAB AND CORN DIP

Hot Crab and Corn Dip image

Get your shellfish on with this tasty Hot Crab and Corn Dip recipe. Hot Crab and Corn Dip goes great with toasted baguette slices or tortilla chips.

Provided by My Food and Family

Categories Holiday & Special Occasion Recipes

Time 50m

Yield 22 servings, 2 Tbsp. each

Number Of Ingredients 8

Ingredients

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup MIRACLE WHIP Dressing
3/4 cup KRAFT Shredded Mozzarella Cheese, divided
1/2 cup KRAFT Finely Shredded Parmesan Cheese, divided
2 green onions, sliced, divided
1 can (6 oz.) lump crabmeat, drained
1/4 cup roasted red peppers, chopped
1-1/4 cups fresh corn kernels, divided

Steps:

Heat oven to 375°F.
Mix cream cheese and MIRACLE WHIP in medium bowl until blended. Add 1/2 cup mozzarella and 1/4 cup Parmesan; mix well.
Reserve 2 Tbsp. onions for later use. Add remaining onions to dip along with the crabmeat, peppers and 1 cup corn; mix lightly.
Spoon into 9-inch pie plate sprayed with cooking spray; top with remaining mozzarella, Parmesan and corn.
Bake 30 to 35 min. or until dip is heated through and mozzarella is melted. Sprinkle with reserved onions.

Nutrition Facts : Calories 70, Fat 5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 160 mg, Carbohydrate 3 g, Fiber 0 g, Sugar 1 g, Protein 17 g