Making this crab and corn dip always reminds me of summer gatherings with my family. It’s the perfect appetizer for those warm evenings, full of laughter and good food. I love how quick and easy it is to prepare, which is a lifesaver when you’re juggling a busy schedule. This crab and corn dip is a guaranteed hit, and I’m excited to share this recipe with you.
Table of contents
Table of Contents
Why You’ll Love This Crab and Corn Dip
- Quick Preparation: It comes together in under an hour, perfect for busy weeknights or last-minute gatherings.
- Accessible Ingredients: I use ingredients that are easy to find in most grocery stores, so you don’t have to hunt for anything special.
- Make-Ahead Friendly: You can prepare this dip ahead of time, making it a stress-free option for entertaining.
- Crowd-Pleaser: Trust me, this dip is always the first to disappear at any party.
Ingredients for Crab and Corn Dip
- 3 ears fresh corn* (shucked)
- 8 ounces cream cheese (softened)
- ¼ cup mayonnaise
- ¼ cup chopped scallion
- 3 tablespoons fresh lemon juice
- 2 teaspoons Old Bay seasoning
- 1 can (6 ounces) crab meat (drained)
How to Make Crab and Corn Dip: Step-by-Step Instructions
- Grill three ears shucked fresh corn over high heat, turning occasionally until lightly charred on all sides, 10 to 15 min. Cut kernels from cobs.*
- In a medium bowl combine softened cream cheese, mayonnaise, chopped scallion, lemon juice, and Old Bay seasoning. Mix to combine.
- Then, gently fold in the grilled corn and drained crab meat.
- Spread mixture in a 1½-qt baking dish and bake at 350°F until heated through, 45 minutes. Serve sprinkled with extra scallions, alongside pita chips, or warm sourdough pull-apart dinner rolls.
Pro Tips for the Best Crab and Corn Dip
- Prevent a Watery Dip: Ensure your crab meat is thoroughly drained to avoid a watery dip and practice safe seafood handling throughout preparation.
- Grilling Corn: For the best flavor, grill the corn until slightly charred, which adds a smoky sweetness.
- Softened Cream Cheese: Make sure your cream cheese is fully softened to ensure a smooth and creamy texture.
- Even Baking: Cover the baking dish with foil during the first half of baking to prevent the top from burning.
Ingredient Spotlight: Choosing the Right Crab Meat for Your Dip
When it comes to choosing the right crab meat, you have a few options: fresh, canned, and imitation. Fresh crab meat is the most flavorful, but it can be pricey. Canned crab meat is a more budget-friendly option, and I find that it works perfectly well in this dip. I prefer using lump crab meat for its texture and flavor, but claw meat is a good alternative if you’re on a budget. Imitation crab meat is the least expensive choice, but the flavor is not as rich.
Corn Selection: Fresh, Frozen, or Canned?
Fresh corn is my go-to for this recipe, especially when it’s in season. Grilling it adds a wonderful smoky flavor. Frozen corn is a great alternative when fresh corn isn’t available. Just thaw it and pat it dry before grilling. Canned corn works in a pinch, but it can be a bit too soft, so I recommend draining it well and sautéing it lightly before adding it to the dip. Roasting the corn (instead of grilling) will also add a nice depth of flavor.
Variations on Crab and Corn Dip
| Variation | Description |
|---|---|
| Spicy Crab and Corn | Add diced jalapeño or a dash of hot sauce for a spicy kick. |
| Cheesy Crab and Corn | Mix in shredded cheddar, Monterey Jack, or a combination of your favorite cheeses for an extra cheesy delight. |
| Cold Crab and Corn Dip | Skip the baking and serve it cold. Mix all ingredients, chill for at least 30 minutes, and serve with crackers or veggies. |
Serving Suggestions for Crab and Corn Dip
This dip is delicious served warm with pita chips, tortilla chips, crackers, or even slices of homemade sourdough bread. For a lighter option, try serving it with sliced bell peppers, cucumber rounds, or celery sticks. I also love pairing it with a crisp white wine or a refreshing iced tea and other drinks. Consider adding a side of grilled shrimp or scallops to elevate the meal!
Make-Ahead and Storage Instructions
You can prepare this crab and corn dip up to 24 hours in advance. Simply mix all the ingredients, spread it in the baking dish, cover it tightly with plastic wrap, and store it in the refrigerator. When you’re ready to bake, remove it from the fridge about 30 minutes before baking to allow it to come to room temperature. Leftover dip can be stored in an airtight container in the refrigerator for up to 3 days.
Amazing Crab and Corn Dip for Parties
Ingredients
Equipment
Method
- Grill three ears shucked fresh corn over high heat, turning occasionally until lightly charred on all sides, 10 to 15 min. Cut kernels from cobs.*
- In a medium bowl combine softened cream cheese, mayonnaise, chopped scallion, lemon juice, and Old Bay seasoning. Mix to combine.
- Then, gently fold in the grilled corn and drained crab meat.
- Spread mixture in a 1½-qt baking dish and bake at 350°F until heated through, 45 minutes. Serve sprinkled with extra scallions, alongside pita chips.
Notes
Frequently Asked Questions
Can crab dip be made ahead of time? Yes, you can prepare it up to 24 hours in advance. Store it covered in the refrigerator and bake as directed when ready to serve.
How long is crab dip good for? Crab dip will last for up to 3 days in the refrigerator.
Can you freeze crab dip? I don’t recommend freezing it, as the texture of the cream cheese and mayonnaise may change.
What kind of crab meat is best for dip? Lump crab meat is my favorite for its texture and flavor, but claw meat is a good budget-friendly alternative.
What can I use instead of cream cheese in crab dip? You can substitute Neufchâtel cheese or Greek yogurt for a lighter option.
What to do if the dip is too thick? Add a tablespoon or two of milk or cream until it reaches your desired consistency.
What to do if the dip is too thin? Mix in a tablespoon of cornstarch or flour to help thicken it up.
What if I don’t have Old Bay seasoning? You can use a combination of celery salt, paprika, and black pepper as a substitute.
Nutritional Information: (Note: Nutritional information is an estimate and may vary based on specific ingredients used.) Calories: 250, Protein: 15g, Fat: 18g, Carbohydrates: 10g
Conclusion
This Crab and Corn Dip is more than just an appetizer; it’s a taste of summer and a celebration of simple, delicious flavors. I love how easy it is to throw together, making it perfect for any occasion. Now, I’d love to hear from you! What are your favorite variations on this recipe? Do you have any questions? Leave a comment below and share your experiences. I can’t wait to hear how it turns out for you!
