Hot crab dip
Here's an East Coast party staple, made with California ingredients. It's a perfect dish to prepare ahead of time and bake as guests arrive.
Executive Chef Aaron Anderson Harlow's
, San Juan Capistrano
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1 1/2 lb. cream cheese, at room temperature
1 lb. lump crabmeat
3 cups mayonnaise
Juice and zest of 1 lemon
Juice and zest of 1 lime
2 ears yellow corn, kernels cut off the cob
2 tbsp. chopped Italian parsley
2 tbsp. chopped green onion
Combine all ingredients and mix thoroughly. Spread evenly in an oven-safe baking dish and bake at 400 degrees for 15 minutes or until top layer is golden brown. Serve as a dip with toasted lavash, pita or French bread, or spoon onto flatbread or crostini
to serve as a tapa.