Thanksgiving Starter or Game Day Snack: Crab and Corn Dip

Crabs and corn are an awesome flavor combination. Add in the silky textures of cream and melted cheese and you have a crab and corn dip that really sings.

Recipe:

Ingredients

• 12 oz. fresh or canned crab meat

• 3 cups frozen corn

• 1 small shallot, minced OR 1/4 cup red onion, minced

• 1/2 cup red bell pepper, diced

• 2 teaspoons Old Bay Seasoning (or more to taste)

• 4 oz. softened cream cheese

• 1/2 cup mayonnaise

• 1/4 cup heavy cream

• 1/2 teaspoon ground mustard

• 1/2 cup white cheddar cheese shredded

• Salt and pepper to taste

• 2-3 scallions, thinly sliced, and 1-2 Tbsp. finely diced red bell pepper for garnish

Directions

Preheat oven to 350F

In a large bowl, combine all the ingredient, but reserve 1/2 the cheddar cheese. Gently mix well and refrigerate for 15 minutes.

Meanwhile, grease a ceramic or glass baking dish with butter.

Scrape the crab dip into the baking dish, top with remaining cheese and bake for 20-30 minutes, or until the top just begins to brown and the dip is bubbling.

Allow to cool for 10 minutes and top with garnishes and serve with chips, crackers or baguette rounds.

Full printable recipe at http://ift.tt/1luHzCC

bon appetit