Baked Crab Dip With Sweet Corn & Old Bay Recipe

When it comes to party appetizers, I have a few guiding principles. First, they should be easy to make (especially when there is an entire dinner to cook!). Second, I want to be able to make them entirely or mostly in advance. Finally, and most important, they should be crowd-pleasers that set the tone for a delicious evening and make everyone feel welcome. This crab dip is a 3 out of 3, slam dunk, home run.

Creamy baked dips are always a hit, and with fresh crab and corn kernels off the cob, this one feels especially luxurious. Luxurious and practical — you can assemble the whole thing in advance, pop it into the oven at the opportune moment, and pull it out when it’s bubbling and browned on top. Serve the dip straight from the oven with lots of crackers and lightly salted cucumber slices for dipping. — Lidey Heuck

 

Serves 6

Ingredients

• 1 large or 2 small scallions, trimmed
• ½ tablespoon extra-virgin olive oil
• ½ cup fresh corn kernels (from 1 ear)
• 2 tablespoons minced jalapeño pepper (about half a medium jalapeño)
• 4 ounces cream cheese, at room temperature
• ⅓ cup plus 2 tablespoons grated Parmesan cheese, divided
• 3 tablespoons mayonnaise
• 1 tablespoon freshly squeezed lemon juice
• ½ teaspoon Old Bay seasoning, plus more for serving
• ½ teaspoon kosher salt
• 8 ounces fresh lump crabmeat (cheaper when in season)
• Sliced cucumbers, crackers, or pita, for serving

 

Directions

Preheat the oven to 375°F. Thinly slice the scallion, keeping the dark green parts separate from the light green and white parts. In an 8-inch skillet, heat the oil over medium heat. Add the corn, white and light green parts of the scallion, and jalapeño and cook, stirring occasionally, until the vegetables are tender, 3 to 5 minutes. Set aside to cool slightly.

In a medium bowl, combine the cream cheese, ⅓ cup of the Parmesan, the mayonnaise, lemon juice, ½ teaspoon of the Old Bay, and the salt and mix until smooth. Stir in the cooked corn/jalapeño mixture, then gently fold in the crabmeat.

Scrape the mixture into a shallow 1-quart baking dish and smooth into an even layer. Sprinkle the remaining 2 tablespoons of Parmesan on top and sprinkle with more Old Bay. Bake uncovered until bubbling and golden brown on top, about 25 minutes. Garnish with the dark green parts of the scallion, and set aside for 10 minutes to cool slightly. Serve hot with sliced cucumbers and crackers or pita.

Note: This recipe is a great one to double when you’re having a larger gathering. You can bake it in a 2-quart baking dish, or two 1-quart baking dishes.

Excerpted from Cooking in Real Life: Delicious & Doable Recipes for Every Day. Copyright @ 2024 by Lidey Heuck. Reproduced by permission of Simon Element, an imprint of Simon & Schuster. All rights reserved.

 

Cook With Lidey

Two more recipes from Cooking in Real Life for AARP members to try:

Grilled Skirt Steak

Piled on top of grilled skirt steak, this salsa turns this everyday cut of meat into a total showstopper.

Strawberry Rhubarb Shortcake

Hot pink slivers of tart, roasted rhubarb mixed in with strawberries make for a balanced and undeniably gorgeous dessert.

Read about Lidey Heuck’s cookbook, Cooking in Real Life.