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Crab & Corn Dip with Crostini
Crab & Corn Dip with Crostini
Ingredients
2 tablespoons unsalted butter, softened (only needed if serving warm)
16 ounces lump crabmeat (claw meat is fine)
¼ cup yellow corn, lightly sautéed
3 tablespoons diced roasted red pepper
2 tablespoons mayonnaise
1 1/2 tablespoons sour cream
1 tsp. minced tarragon
1 garlic clove, minced
1 tsp salt
1/2 tsp. cracked black pepper
¼ tsp. paprika
1 Turano Toscanino loaf, sliced ½” thick, toasted or grilled
Directions
Warm dip:
Preheat oven 400˚F.
Grease a 3 or 3 1/2 cup baking dish with the butter. Set aside.
Place remaining ingredients, except pepper and paprika, into a mixing bowl and gently fold together until fully combined.
Pour mixture into the prepared baking dish and spread evenly. Sprinkle the top with pepper and paprika, and bake for 20 to 25 minutes or until golden brown.
Allow dip to cool for 5 to 7 minutes before serving with crostini.
Cold Dip:
Place all ingredients, except parmesan, into a mixing bowl and gently fold together until fully combined.
Cover and place in the refrigerator until ready to serve.
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