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Outdoor Entertaining: Lump Crab & Corn Dip

Last updated 5 years ago

Chunks of crabmeat and sweet corn come together deliciously in this hot dip. 

What you'll need:

  • 1 tablespoon extra-virgin olive oil
  • 1 shallot, minced
  • 1 ear yellow corn, kernels and milk removed from cob
  • 2 garlic cloves, minced
  • 8 ounces lump crabmeat
  • 1/4 cup mascarpone, softened
  • 1/4 cup Monterey Jack, grated
  • 1 teaspoon hot sauce
  • 2 tablespoons chives, thinly sliced
  • 1/4 cup plus 2 tablespoons panko breadcrumbs
  • 2 tablespoons Parmesan, finely grated
  • 2 tablespoons butter, softened
  • Salt and pepper to taste

What you'll need to do:

  • Pre heat oven to 375 degrees F.
  •  Place crab in a mixing bowl and set aside.
  • Pour oil into a small sauté pan and place over medium-high heat.
  • Add shallots and sauté for 2 minutes.
  • Add corn and continue to sauté for 3 to 4 minutes.
  • Add garlic and stir together.
  • Cook for 1 minute and season with salt and pepper.
  • Pour corn mixture over crab and add mascarpone, Monterey Jack, hot sauce, chives and 1/4 cup panko breadcrumbs to the mixing bowl.
  • Gently fold ingredients together, until just combined. Season with salt and pepper. Pour mixture into a (1-1.25 quart) baking dish.
  • Place remaining panko and Parmesan into a small bowl and stir together. Sprinkle mixture evenly over dip and dot top with softened butter.
  • Bake for 20 to 25 minutes or until baked though and golden brown. Serve hot.


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