Hot Crab Dip
Serves 6 to 8
2 tablespoons unsalted butter, softened
16 ounces lump crabmeat (claw meat is fine)
¼ cup yellow corn, lightly sautéed
3 tablespoons diced roasted red bell pepper
2 tablespoons mayonnaise
1 1/2 tablespoons sour cream
1 tablespoon thinly sliced chives
1 teaspoon minced tarragon
1 garlic clove, minced
1 teaspoon salt
1/2 cracked black pepper
2 tablespoons freshly grated parmesan
1. Preheat oven 400˚F.
2. Grease a 3 or 3 1/2 cup baking dish with the butter. Set aside.
3. Place remaining ingredients, except parmesan, into a mixing bowl and gently fold together until fully combined.
4. Pour mixture into the prepared baking dish and spread evenly. Sprinkle the top with parmesan and bake for 20 to 25 minutes or until golden brown.
5. Allow dip to cool for 5 to 7 minutes before serving with crostini, tortilla chips or toast points.