Hot Crab, Corn and Bacon Dip

This Hot Crab, Corn and Bacon Dip was a last minute addition to a 4th of July party and it was a huge hit. Everyone loved it, but how could they not? It’s a hot dip loaded with crab, cheese, corn, bacon, jalapeños, and garlic. It’s a bunch of my favorite things whipped up into a glorious dip!

I always love pairing corn and crab together. I’m honestly not a huge seafood fan — I eat fish and crab, but am not a fan of shrimp or mussels — but crab is one of my favorites.

Fresh corn is filling the grocery stores here in Florida and I seriously can’t stop myself from grabbing at least a couple of ears every time I walk by it. I have already made my favorite Roasted Poblano, Corn & Chicken Soup.

I made a batch of Jalapeño Sweet Corn Muffins last week. And tonight I even took the time and stirred and stirred and stirred to make Sweet Corn Risotto. So worth it.

This recipe makes a TON of dip, so my Mom and I are planning to use the leftovers in stuffed bell peppers or maybe stuffed shells. Ohh and maybe I could stuff it into twice baked potatoes!! It’s so good, I just want to stuff it into everything so I have a reason to make it again asap.

You can make this dip up to 24 hours ahead and keep it refrigerated until you are ready to bake it. I served this Hot Crab, Corn and Bacon Dip with ritz crackers, but it would also be great on little warm french baguette toasts. I can also see it with tortilla chips in a pinch. You know, to be honest, I could just eat it with a spoon.

I hope you enjoy it as much as we all did!

Hot Crab, Corn and Bacon Dip

Cook Time:20 minutes

Total Time:30 minutes

Print Recipe

Ingredients:

• 1 tablespoon olive oil
• 1 large jalapeño, minced
• 4 large garlic cloves, minced
• 2 large shallots, diced
• 1 lb lump crab meat
• 3/4 cup mayo
• 1/2 cup sour cream
• 1 tablespoon Worcestershire sauce
• 2 teaspoons hot sauce
• 1 cup fresh or frozen corn
• 5 strips bacon, cooked & crumbled
• 4 oz shredded parmesan
• 4 oz shredded monterey jack cheese
• 1 teaspoon salt
• 1 teaspoon fresh cracked black pepper
• crackers, for serving

Directions:

1. Preheat oven to 375°F. Grease a 1 (or 1.5) quart casserole dish with non stick spray, set aside.
2. Add olive oil to a small sauté pan over medium high heat. Add jalapeño, garlic and shallots, cooking until tender, about 3 minutes. Remove from heat and set aside.
3. In a large bowl, mix together remaining ingredients (including the crab) — saving a little cheese to add on top of dip. Add in jalapeño mixture and stir until well combined.
4. Transfer dip to prepared casserole dish. Top with the cheese you set aside.
5. Bake for 20 to 25 minutes, until bubbling at the edges. Serve hot with crackers (it’s great with Ritz!).