Crab and Corn Dip
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.