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Hot crab dip

Recipe by:Executive Chef Aaron Anderson
Harlow's, San Juan Capistrano


  • 1 1/2 lb. cream cheese, at room temperature
    1 lb. lump crabmeat
    3 cups mayonnaise
    Juice and zest of 1 lemon
    Juice and zest of 1 lime
    2 ears yellow corn, kernels cut off the cob
    2 tbsp. chopped Italian parsley
    2 tbsp. chopped green onion


Combine all ingredients and mix thoroughly. Spread evenly in an oven-safe baking dish and bake at 400 degrees for 15 minutes or until top layer is golden brown. Serve as a dip with toasted lavash, pita or French bread, or spoon onto flatbread or crostini
to serve as a tapa.

Serves 20

Califonia Bountiful