Crispy Corn and Crab Dip

Sweet corn and buttery crab pair together perfectly in this tasty dip. A great appetizer for your guests that will surely tempt them to double dip.

SERVES 6 to 8


For the Dip:

  • 1 pound jumbo lump crab meat
  • 1 cup of corn off the cobb
  • 1 poblano pepper or 1 green bell pepper, chopped
  • 1 fresno chile, chopped
  • 3 cloves garlic, sliced thin
  • 2 shallots, diced
  • ½ cup sour cream
  • 8oz cream cheese
  • ¼ cup mayonnaise
  • 1 teaspoon Dijon Mustard
  • 1 lemon juice and zest
  • ½ teaspoon Worcestershire sauce
  • 1 teaspoon smoked paprika
  • ¼ cup chopped parsley
  • scallion greens for garnish
  • ¼ teaspoon cayenne pepper
  • ½ cup gruyere cheese, shredded
  • 2 tablespoons grapeseed oil
  • unsalted butter for greasing oval bakers
  • ½ teaspoon of salt
  • ¼ teaspoon of pepper

For the Breadcrumb Topping:

  • 1 cup panko breadcrumbs
  • 1 teaspoon of parsley, chopped
  • 1 tablespoon of butter, room temperature
  • zest of 1 lemon
  • ½ teaspoon honey
  • ½ cup of gruyere cheese
  • ½ teaspoon cayenne pepper


For the Dip:

  1. Preheat the oven to 450°F and grease both All-Clad 2 Mini 7-Inch Oval Bakers. with unsalted butter.
  2. In an All-Clad D3 Stainless 10 Inch Fry Pan over medium-high heat, add two tablespoons of grapeseed oil. Once the oil is hot, add the corn, peppers, and shallots. Fry for 5 minutes.
  3. Add the garlic and continue to cook for an additional minute. Remove from the heat and reserve to room temperature.
  4. In a large mixing bowl combine the sour cream, mayonnaise, cream cheese, dijon mustard, lemon zest, lemon juice, Worcestershire sauce, paprika, parsley, cayenne pepper, and, gruyere, along with 1/2 teaspoon salt and 1/4 teaspoon of pepper. Mix the ingredients together to fully combine together.
  5. Add the cooled vegetable mixture and the lump crab meat into the bowl and gently fold in.

For the Breadcrumb Topping:

  1. Combine all of the ingredients with the exception of the butter together in a mixing bowl.
  2. Once everything is combined, add the butter and use your hands to mix the butter completely into the breadcrumb mixture.
  3. Once combined, add the crab mixture to the two prepared oval bakers. Top with a generous portion of the breadcrumbs.
  4. Bake for 20-25 minutes or until golden brown on top, bubbling from the sides, and hot through.
  5. Garnish with scallion greens. Serve with crackers, crusty bread, or whatever you desire.

Pro Tip:

This recipe makes four oval baker portions. If you are buying a can of lump crab meat, it usually comes in one pound containers. If you decide you want to use half for another recipe, go for it. Just cut the recipe in half for two oval bakers.


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