Hot Crab and Corn Dip

You can make this dip with reduced-fat versions of cream cheese and sour cream, or you can indulge in holiday decadence with full-fat products. Lump crab meat is the most expensive kind of shelled crab meat you can buy, but there are other less pricey options. This recipe works with whatever one fits your budget. Serve with crackers or slices of toasted baguette.

Recipe from Katie Workman, blogger and author of The Mom 100 Cookbook

Hot Crab and Corn Dip

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    1 8 oz package cream cheese, at room temperature 1 tablespoon Worcestershire sauce
    1/2 cup sour cream 2 teaspoons fresh lemon juice
    1 teaspoon minced garlic coarse or kosher salt and freshly ground pepper to taste
    2 scallions, trimmed and minced (white and green parts) 17 ounces fresh crab meat, picked over for shells. excess liquid pressed out
    1/4 teaspoon cayenne pepper 1 cup corn kernels, fresh or frozen and defrosted
    2 tablespoons chopped fresh parsley


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    • 1

      Preheat the oven to 475°F. Place the cream cheese, sour cream, garlic, scallions, cayenne, parsley, Worcestershire, lemon juice, salt and pepper in a bowl, and use a fork, spoon or an electric mixer to blend well. Add the crab and corn and fold to combine well.

    • 2

      Pour the mixture into a shallow 1- or 2-quart baking dish, spread it evenly and bake for about 12 minutes, until hot and bubbly. Give it a final minute under the broiler to really brown the top, if desired.

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