Crab and Corn Dip
Source of Recipe
Ft Lauderdale Sun-Sentinel
Recipe Introduction
A Clone of Outback Steakhouse Crab and Corn Dip
You can make this several hours ahead and heat through just before serving. Serve with your choice of crackers, pita or bagel chips.
List of Ingredients
• 1 (8-ounce) package cream cheese, at room temperature
• 1 / 2 cup sour cream (not fat free)
• 1 teaspoon Worcestershire sauce
• Dash Tabasco sauce, or to taste
• 1 tablespoon fresh lemon juice
• 2 tablespoons mayonnaise (not fat free)
• 2 teaspoons mustard (we used Dijon)
• 3 tablespoons Old Bay Seasoning
• 1 teaspoon garlic powder
• 2 cups shredded smoked gouda cheese, divided
• 1 / 2 cup shredded parmesan cheese
• 1 pound crabmeat*, drained and shredded
• 1 (about 8-ounce) can corn niblets, drained well
• 1 / 2 cup well-drained chopped roasted red peppers
Recipe
Preheat the oven to 350 degrees.
In a large mixing bowl, combine the cream cheese, sour cream, Worcestershire sauce, Tabasco, lemon juice, mayonnaise, mustard, Old Bay Seasoning and garlic powder. Stir well.
Fold in 1 1 / 2 cups gouda cheese, the parmesan cheese and then the crabmeat, corn and red peppers.
Transfer to a 1 1 / 2-quart ovenproof serving dish. Heat in the center of the oven 12 to 15 minutes or until bubbly around the edges. Stir carefully, top with the remaining 1 / 2 cup gouda cheese and bake 3 to 4 minutes until melted. Makes 8 servings.
*We use the Phillips pasteurized jumbo lump crabmeat available in the refrigerated section of most supermarkets.
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