Nothing says summer to me like picnicking on the patio – and this summer crab and corn dip is the perfect pairing for an August afternoon. This dish is quick and easy enough to whip up on a weeknight but delicious and decadent enough to jazz up a Labor Day party! You’ll love how the bold spices balance the creamy base in this simple taste of the coast.
I love seafood, chips and dip, summer flavors, and sweet corn. That makes this recipe an addicting summer staple in my book! Sweet crab, spicy old bay, creamy dip with a bit of heat? Sign me up. The best part is how quickly this show-stopping appetizer comes together.
Summer Crab and Corn Dip
Ingredients
- olive oil as needed
- 3 cloves garlic finely chopped
- ½ tsp Old Bay Seasoning
- 1 cup cream cheese room temperature
- ¼ cup low-fat sour cream
- 1 tbsp hot sauce
- 16 oz crab meat picked through for shell pieces (I used canned jumbo lump)
- 4 green onions chopped
- juice from 1 whole lemon
- zest from ½ lemon
- 1 cup corn cut off the cob or from frozen
- kosher salt to taste
- black pepper freshly ground, to taste
- 2 tbsp fresh chives chopped
- crackers or tortilla chips for serving
Instructions
- Sauté the garlic and Old Bay seasoning in olive oil in a saucepan over medium heat until just sizzling, 2 minutes.
- Stir in the cream cheese, sour cream, hot sauce, and corn until smooth. Season, to taste, with salt and freshly ground black pepper (I like a lot of black pepper in this to balance the creamy base!).
- Heat the cream cheese mixture over medium-low heat until just bubbly, stirring constantly. Keep stirring to ensure the bottom is not scorching. Fold in the crab, green onions, lemon juice, and lemon zest and warm until heated through, about 3-4 minutes more.
- Top with the chopped chives and Serve with chips or crackers for dipping.
Notes
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