Creamy Crabmeat Corn Dip Sierra Madre Recipes

Steps:

• Preheat the oven to 375 degrees F. Melt 1 tablespoon butter in a skillet over medium-high heat. Add the shallot and cook until softened, about 1 minute. Add the corn and jalapeno; cook, stirring, until softened, about 3 minutes. Add the sherry and cook, stirring, until evaporated, about 2 minutes. Season with salt and pepper.
• Transfer the corn mixture to a large bowl and add the crabmeat. Stir in the monterey jack, sour cream and 1/2 cup crushed crackers. Transfer to a 1-quart baking dish.
• Combine the remaining 1/2 cup crushed crackers with the cheddar, chives and Old Bay in a medium bowl. Work the remaining 1 tablespoon butter into the crumb mixture with your fingers until combined. Sprinkle the crumb topping over the crab mixture. Bake until golden brown and heated through, about 20 minutes.
• Serve with butter crackers or sliced baguette.

Steps:

• Melt butter in large skillet. Add vegetables and cook until soft. Stir in corn and sherry, cook another two minutes. Turn off heat, add cheeses, and stir until melted. Stir in lime juice and cilantro. Add crabmeat last, folding in gently so as not to break up the lumps too much. Serve hot or at room temperature, or even cold!
• Serve with scoop-type chips or buttery crackers.