Recipe Detail

Grilled Corn and Crab Dip

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Number of Servings:


  1. 3 - ears of corn shucked
  2. 8 ounces - cream cheese softened
  3. 1/4 cups - mayonnaise
  4. 1/4 cups - chopped green onion
  5. 3 tablespoons - lemon juice
  6. 2 teaspoons - old bay seasoning
  7. 6 ounces - canned crab meat drained


Grill the three shucked ears of corn over high heat, turning occasionally, until lightly charred on all sides, about 10-15 minutes. Cut kernels from cobs.
In a medium bowl combine cream cheese, mayonnaise, green onions, lemon juice, old bay seasoning, and grilled corn kernels. Add crab meat and combine gently.
Spread mixture in a 1-1/2 quart baking dish and bake at 350 degrees Fahrenheit until heated through, about 45 minutes.


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