Hot Crab & Corn Dip
Ingredients
2 Tbsp. Butter, at room temperature
1 Small shallot, chopped
1 Jalapeño pepper, seeded and chopped
1 1/2 Cups Frozen corn, thawed
2 Tbsp. Sherry or dry white wine
Salt & pepper
8 oz. Lump crabmeat
1 Cup Sour cream
1 Cup Crushed crackers
1 1/2 Cup Monterey Jack Cheese, shredded
1/4 Cup Sharp white cheddar cheese, shredded
2 Tbsp. Chives, finely chopped
1 tsp. Old Bay Seasoning
Preparation
Prep: Preheat oven to 375.
Melt 1 Tbsp. butter in a skillet over medium-high heat. Add chopped shallots, corn and jalapeño, cook until soft (about 3 minutes). Add sherry, cook until evaporated, about 2 minutes. Season with salt and pepper.
Transfer the corn mixture to a large bowl and add in crabmeat. Mix in the Monterey Jack, sour cream and 1/2 cup crushed crackers. Transfer into a 1 quart baking dish.
In a medium bowl: combine remaining 1/2 cup of crushed crackers with the cheddar, chives and Old Bay seasoning. Work the remaining 1 Tbsp Butter into the crumb mixture with your fingers until combined. Sprinkle on top of baking dish.
Bake until golden brown and heated throughout (about 20 minutes)
