When it comes to party appetizers, I have a few guiding principles.
Second, I want to be able to make them entirely or mostly in advance.
This crab dip is a 3 out of 3, slam dunk, home run.
Serve the dip straight from the oven with lots of crackers and lightly salted cucumber slices for dipping.
Lidey Heuck
Serves 6
Ingredients
Directions
Preheat the oven to 375F.
Thinly slice the scallion, keeping the dark green parts separate from the light green and white parts.
In an 8-inch skillet, heat the oil over medium heat.
Set aside to cool slightly.
Stir in the cooked corn/jalapeno mixture, then gently fold in the crabmeat.
Scrape the mixture into a shallow 1-quart baking dish and smooth into an even layer.
Sprinkle the remaining 2 tablespoons of Parmesan on top and sprinkle with more Old Bay.
Bake uncovered until bubbling and golden brown on top, about 25 minutes.
Garnish with the dark green parts of the scallion, and set aside for 10 minutes to cool slightly.
Serve hot with sliced cucumbers and crackers or pita.
Note:This recipe is a great one to double when youre having a larger gathering.
it’s possible for you to bake it in a 2-quart baking dish, or two 1-quart baking dishes.
Excerpted fromCooking in Real Life:Delicious & Doable Recipes for Every Day.
Copyright @ 2024 by Lidey Heuck.
Reproduced by permission of Simon Element, an imprint of Simon & Schuster.
Read about Lidey Heucks cookbook,Cooking in Real Life.
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