The Best Game Day Cheesy Crab Dip Recipe
Prep Time:
40 minutes
Cook Time:
35 minutes
Servings:
8 Servings
Ingredients
  • 1 (1-pound) bag frozen corn kernels
  • 2 tablespoons olive oil, divided
  • 2 large poblano peppers
  • 6 ounces thick-sliced smoked bacon
  • 2 large cloves garlic, minced
  • 4 large scallions, thinly sliced
  • 2 teaspoons Old Bay seasoning
  • 1 teaspoon smoked paprika, divided
  • 8 ounces lump or claw crab meat
  • ½ cup sour cream
  • ¼ cup Kewpie mayonnaise
  • 1 cup shredded Monterey Jack cheese, divided
  • 1 cup shredded smoked cheddar cheese, divided
  • Juice of 1 large lime
  • ¼ cup finely chopped fresh Italian parsley leaves
Directions
  1. Preheat the oven to 425 F.
  2. Line 2 baking sheets with parchment paper.
  3. Spread the corn in an even layer on one baking sheet and drizzle it with 1 tablespoon of olive oil.
  4. Rub the poblanos with the remaining tablespoon of olive oil and place them on the other baking sheet.
  5. Roast the corn and poblanos for about 20 minutes until the corn is charred and the poblano skins are blistered.
  6. Remove both trays from the oven, then place the poblanos in a heat-proof bowl and cover the top tightly with plastic wrap to seal and steam the peppers for about 15 minutes.
  7. Once the peppers are cool, peel off the loose skin and remove the stems and seeds.
  8. Chop the peppers into small pieces. Set aside with the corn.
  9. Heat a 10-inch cast iron skillet or other oven-safe skillet over medium heat.
  10. Add the bacon and cook on both sides until crisp.
  11. Drain the bacon on paper towels.
  12. Chop the bacon and set aside.
  13. Remove all but 2 tablespoons of bacon fat from the skillet.
  14. Turn the heat to medium and add the garlic and scallions.
  15. Cook and stir until softened (about 1 minute).
  16. Stir in the Old Bay, ½ teaspoon smoked paprika, roasted corn, and peppers. Cook and stir until heated through.
  17. Turn the heat to low and add the crab, sour cream, mayo, and ¾ cup of each cheese.
  18. Stir until melted, then add the lime juice.
  19. Sprinkle the remaining cheese and smoked paprika over top.
  20. Preheat a broiler.
  21. Broil the dip until golden brown and bubbly.
  22. Remove from the oven and sprinkle with the Italian parsley.
  23. Serve hot with the tortilla chips and veggies for dipping.