Grilled Corn and Crab Dip Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


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

    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.

    Brief Description

    A hot creamy crab and corn dip that tastes great served with pita chips.

    Main Ingredient:

    cream cheese

    Category:  Hot dips

    Cuisine:  American

    Prep Time: 30 min
    Cook Time: 45 min


    Ladies Home Journal

    Posted By:


    Posted On:

    July 22, 2012

    Print Recipe


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