Hot Crab, Corn and Bacon Dip

• Meat

  • 5 strips Bacon, cooked & crumbled

• Seafood

  • 1 lb Lump crab meat

• Produce

  • 1 cup Corn, fresh or frozen
  • 4 Garlic cloves, large
  • 1 Jalapeno, large
  • 2 Shallots, large

• Condiments

  • 2 tsp Hot sauce
  • 3/4 cup Mayo
  • 1 tbsp Worcestershire sauce

• Baking & Spices

  • 1 tsp Black pepper, Fresh cracked
  • 1 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Snacks

  • 1 Crackers

• Dairy

  • 4 oz Monterey jack cheese
  • 4 oz Parmesan
  • 1/2 cup Sour cream

Found on thenovicechefblog.com

Ingredients

• 1 tablespoon olive oil
• 1 large jalapeño, minced
• 4 large garlic cloves, minced
• 2 large shallots, diced
• 1 lb lump crab meat
• 3/4 cup mayo
• 1/2 cup sour cream
• 1 tablespoon Worcestershire sauce
• 2 teaspoons hot sauce
• 1 cup fresh or frozen corn
• 5 strips bacon, cooked & crumbled
• 4 oz shredded parmesan
• 4 oz shredded monterey jack cheese
• 1 teaspoon salt
• 1 teaspoon fresh cracked black pepper
• crackers, for serving

Directions

• Preheat oven to 375°F. Grease a 1 (or 1.5) quart casserole dish with non stick spray, set aside. Add olive oil to a small sauté pan over medium high heat. Add jalapeño, garlic and shallots, cooking until tender, about 3 minutes. Remove from heat and set aside. In a large bowl, mix together remaining ingredients (including the crab) -- saving a little cheese to add on top of dip. Add in jalapeño mixture and stir until well combined. Transfer dip to prepared casserole dish. Top with the cheese you set aside. Bake for 20 to 25 minutes, until bubbling at the edges. Serve hot with crackers (its great with Ritz!).