Description
A creamy, cheesy crab dip with fresh corn and aromatic herbs, baked to golden perfection and perfect for serving with chips or crackers.
Ingredients
8 ounces softened cream cheese
1/2 cup mayonnaise
1/2 cup sour cream
3/4 cup shredded mozzarella, divided
1 teaspoon fresh lemon juice
1/2 teaspoon Worcestershire sauce
12 ounces lump crabmeat
2/3 cup fresh corn kernels (from 1 ear of corn)
2 tablespoons thinly sliced chives, plus more for garnish
1 tablespoon minced tarragon (optional but highly recommended)
3 tablespoons grated Parmesan
Salt and pepper to taste
Instructions
Preheat the oven to 400˚F.
In a mixing bowl, combine the cream cheese, mayonnaise, sour cream, 1/2 cup mozzarella, lemon juice, and Worcestershire sauce. Stir until the mixture is completely smooth and well blended.
Add the crabmeat, corn kernels, chives, tarragon (if using), and season lightly with salt and pepper. Fold the ingredients gently to combine.
Transfer the dip to a 3 1/2 to 4-cup baking dish and spread it out evenly.
Sprinkle the remaining mozzarella and the grated Parmesan over the top.
Bake for 20 to 22 minutes, or until the dip is golden brown on top.
Remove from the oven and garnish generously with additional thinly sliced chives.
Serve the hot crab dip alongside potato chips or crackers.
Notes
Tarragon adds a unique fresh flavor but can be omitted if unavailable.
Serve warm with your choice of chips or crackers for best experience.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 2
- Sodium: 580
- Fat: 26
- Saturated Fat: 12
- Unsaturated Fat: 10
- Carbohydrates: 6
- Fiber: 1
- Protein: 12
- Cholesterol: 80