Crab and Corn Dip

Sunday Star - - LIFE -

Serves 8 // Hands-on 10 min­utes // To­tal 25 min­utes Any creamy corn dip is a su­per-South­ern clas­sic, and this dip is no ex­cep­tion. The but­tery, crunchy panko crust is the per­fect com­ple­ment to the sweet corn and crab­meat. You can also serve it with tor­tilla chips.

11⁄2 (8-ounce) pack­ages cream cheese, soft­ened

1⁄2 cup sour cream

1⁄4 cup may­on­naise

2 tea­spoons Di­jon mus­tard

1 tea­spoon lemon zest plus 1 ta­ble­spoon fresh juice

(from 1 lemon)

1 tea­spoon kosher salt

1⁄2 tea­spoon black pep­per

1 pound fresh jumbo lump crab­meat, drained and picked over

1 cup fresh corn ker­nels (from 2 ears)

2 ta­ble­spoons chopped fresh chives, plus more for gar­nish (op­tional)

2 ta­ble­spoons chopped fresh flat-leaf pars­ley

1 ta­ble­spoon chopped fresh tar­ragon

1 cup panko (Ja­panese-style bread­crumbs)

1⁄4 cup (2 ounces) un­salted but­ter, melted But­tery crack­ers (such as Cap­tain’s Wafers)

1. Pre­heat the oven to 425°F. Stir to­gether the cream cheese, sour cream, may­on­naise, Di­jon, lemon zest and juice, salt, and pep­per in a large bowl un­til com­bined. Fold the crab­meat, corn, chives, pars­ley, and tar­ragon into the cream cheese mix­ture; trans­fer to a 2-quart bak­ing dish.

2. Stir to­gether the panko and but­ter in a small bowl un­til coated, and sprin­kle over the crab and corn dip. Bake at

425°F un­til bub­bly and golden, about 15 min­utes. Gar­nish with the ad­di­tional chives, if de­sired. Serve with the crack­ers.

PHOTO BY LINDA PUGLIESE

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