Hot Crab and Corn Dip Recipe

Name: Hot Crab and Corn Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter, at room temperature; 1 small shallot, chopped; 2 cups frozen fire-roasted corn, thawed; 1 red jalapeno pepper, seeded and chopped; 2 tablespoons sherry or dry white wine; Kosher salt and freshly ground pepper; 8 ounces lump crabmeat, picked through; 1 1/2 cups grated monterey jack cheese (about 6 ounces); 3/4 cup sour cream; 1 cup crushed butter crackers (such as Ritz; about 20 crackers); 1/4 cup grated sharp white cheddar cheese; 2 tablespoons finely chopped fresh chives; 1 teaspoon Old Bay Seasoning

Servings: persons

2 tablespoons unsalted butter, at room temperature
1 small shallot, chopped
2 cups frozen fire-roasted corn, thawed
1 red jalapeno pepper, seeded and chopped
2 tablespoons sherry or dry white wine
Kosher salt and freshly ground pepper
8 ounces lump crabmeat, picked through
1 1/2 cups grated monterey jack cheese (about 6 ounces)
3/4 cup sour cream
1 cup crushed butter crackers (such as Ritz; about 20 crackers)
1/4 cup grated sharp white cheddar cheese
2 tablespoons finely chopped fresh chives
1 teaspoon Old Bay Seasoning

1
Preheat the oven to 375 degrees F. Melt 1 tablespoon butter in a skillet over medium-high heat.
2
Add the shallot and cook until softened, about 1 minute.
3
Add the corn and jalapeno; cook, stirring, until softened, about 3 minutes.
4
Add the sherry and cook, stirring, until evaporated, about 2 minutes.
5
Season with salt and pepper.
6
Transfer the corn mixture to a large bowl and add the crabmeat.
7
Stir in the monterey jack, sour cream and 1/2 cup crushed crackers.
8
Transfer to a 1-quart baking dish.
9
Combine the remaining 1/2 cup crushed crackers with the cheddar, chives and Old Bay in a medium bowl.
10
Work the remaining 1 tablespoon butter into the crumb mixture with your fingers until combined.
11
Sprinkle the crumb topping over the crab mixture.
12
Bake until golden brown and heated through, about 20 minutes.
13
Serve with butter crackers or sliced baguette.
14
Photograph by Kana Okada

854

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons unsalted butter, at room temperature, 1 small shallot, chopped, 2 cups frozen fire-roasted corn, thawed, 1 red jalapeno pepper, seeded and chopped, and more.

Yes, Hot Crab and Corn Dip falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Hot Crab and Corn Dip

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions