Smoked Corn Crab Dip Recipe
Smoked corn and Dungeness crab, cream cheese, fresh basil & parmesan cheese. Baked and served with crostini.
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Ingredients
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Dip Base
Seafood & Corn
Topping
To Serve
Method
Dip Base
- 1
Soften and mix base
Preheat oven to 375°F (190°C). Remove cream cheese from refrigerator about 20 minutes before using so it softens. In a medium bowl, beat the softened cream cheese with sour cream and mayonnaise until smooth and homogenous using a hand mixer or sturdy spatula.
- 2
Stir in minced basil, 3/4 cup grated Parmesan, lemon juice, Worcestershire, hot sauce, salt, and black pepper until evenly distributed. Set aside.
Seafood & Corn
- 3
Cook corn and aromatics
Heat 1 tablespoon unsalted butter in a skillet over medium heat. Add the minced shallot and sauté 2–3 minutes until translucent. Add the garlic and cook 30 seconds until fragrant.
- 4
Add the corn kernels and smoked paprika. Sauté, stirring, for 4–5 minutes until corn is warmed through and begins to take on slight color. Taste and adjust seasoning with a pinch of salt and pepper.
- 5
Combine with crab
Turn heat to low and fold in the Dungeness crab meat gently to warm it without breaking up large lumps, about 1–2 minutes. Remove skillet from heat and let mixture cool slightly (1–2 minutes) to avoid melting the cream cheese when combined.
- 6
Fold the cooled crab-and-corn mixture into the prepared cream cheese base until evenly distributed. Be gentle to preserve crab lumps.
Topping
- 7
In a small bowl, combine 1/4 cup grated Parmesan with 1/2 cup panko breadcrumbs and 1 tablespoon melted butter. Mix until crumbs are evenly coated.
- 8
Transfer the crab and corn dip into an oven-safe 9-inch baking dish (or individual ramekins). Smooth the top and sprinkle the breadcrumb-Parmesan mixture evenly over the surface.
Bake & Finish
- 9
Bake in the preheated 375°F (190°C) oven for 18–22 minutes, until the dip is bubbly around the edges and the topping is golden brown. If topping browns too quickly, tent with foil for the last 5 minutes.
- 10
Remove from oven and let rest 5 minutes. Sprinkle extra chiffonaded basil over the hot dip and garnish with additional lemon wedges alongside.