Hot Crab and Corn Dip

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Pre-Notes

As of the time of writing this, I was able to purchase frozen fire-roasted corn at Whole Foods.

Ingredients

1. 2 T unsalted butter, at room temperature, divided
2. 1 small shallot, chopped
3. 2 c frozen fire-roasted corn, thawed
4. 2 T sherry or dry white wine
5. salt to taste
6. pepper to taste
7. 8 oz lump crabmeat, picked through
8. 1 1/2 c pepper jack cheese, grated (about 6 oz)
9. 3/4 c sour cream
10. 1 c crushed butter crackers (such as Ritz; about 20 crackers), divided
11. 1/4 c sharp Cheddar cheese, grated (can use Parmesan cheese) (1 oz)
12. 2 T finely chopped chives or green onions
13. 1 t Old Bay Seasoning
14. Ritz Crackers or other crackers for serving (can also be served with sliced baguette)

Instructions

1. Preheat oven to 375°F.
2. Melt 1 T butter in a skillet over medium-high heat.
3. Add the shallot and cook until softened, about 1 minute.
4. Add the corn; cook, stirring, until softened, about 3 minutes.
5. Add the sherry and cook, stirring, until evaporated, about 2 minutes.
6. Season with salt and pepper.
7. Transfer the corn mixture to a large bowl and add the crabmeat.
8. Stir in the pepper jack cheese, sour cream and 1/2 c crushed crackers (about 10).
9. Transfer to a 1 quart baking dish.
10. Combine the remaining 1/2 c crushed crackers (about 10) with the Cheddar or Parmesan cheese, chives or green onions and Old Bay in a medium bowl.
11. Work the remaining 1 T butter into the crumb mixture with your fingers until combined.
12. Sprinke the crumb topping over the crab mixture.
13. Bake until golden brown and heated through, about 20 minutes.

Picture of Recipe