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Baked Crab Dip with Sweet Corn & Old Bay

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 3⁄3, 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

Ingredients

Serves 6

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

Directions

  1. Preheat the oven to 375°F.
  2. 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.
  3. In a medium bowl, combine the cream cheese, 1/3 cup of the Parmesan, the mayonnaise, lemon juice, 1/2 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.
  4. Scrape the mixture into a shallow 1-quart baking dish and smooth into an even layer. Sprinkle the remaining 2 tablespoons Parmesan on top and sprinkle with more Old Bay.
  5. 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.

COOKING FOR A CROWD

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.

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