Corn and Crab Dip

It was time to wine again, which means it was also time to make a nibbly tray to go with the wines. We went to InVINtions with Julia and Bruce. Julia is like me (and Janet), and we love to cook. This means, no matter what the occasion, we will NEVER go hungry. And not only we will never go hungry, but we will make sure no one else does either.

I had a variety of olives and dolmas (stuffed grape leaves), ham ( I made ham for Larry’s birthday dinner. More to follow later.) and cheese with rosemary bread and a cranberry-orange spread, and a hot corn and crab dip with crostini. Julia brought plenty of nibblies too. She made some delicious lamb pockets and her sourdough bread sticks. All of this made for a delicious lunch spread to enjoy with our wines.

Corn and Crab Dip

For the crostini, I just brushed some baguette slices with a combination of lime and garlic olive oil and baked for about 40 minutes at 375* F or about 250* C, flipping them at the half way mark. I made those the day before and stored them in am air tight container.

1 cup corn

1 jalapeno pepper, seeded and diced fine

8 oz lump crab meat

4 bacon slices, cooked and crumbled

1 TBSP garlic

1 1/2 cups mayonnaise

1/4 cup Peruvian peppers or sweet peppers diced

1 cup shredded jalapeno jack cheese

1/4 cup green onions, sliced thin

1 tsp black pepper

1 cup shredded cheddar cheese or cheese blend for topping

olive oil

Preheat the oven to 425* F or 200* C.

Spray a baking dish with cooking spray.

Cook the bacon then remove and crumble it once it is cooled. In the same pan, with the bacon grease, add a bit of regular olive oil and some lime olive oil (optional), then add both the corn and the jalapenos. if using sweet peppers, cook them with the corn and jalapenos too. Cook for about 2-3 minutes, or until the jalapenos have softened.

Combine everything together except the cheddar cheese and mix well.

Spread everything evenly into the prepared pan and add the cheddar cheese on top.

Bake uncovered for about 20 minutes, or until the cheese starts to turn slightly golden and crusty.

Serve with crostini or bread. This can served hot or warm. Either way, it will definitely be a crowd pleaser an everyone will keep coming back for more.

Merry Christmas and Happy Holidays to one and all. Keep them safe. ‘Til next time.


Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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