Rich, creamy, and a little spicy — crab and sweet corn baked with a crunchy top. Great as a main with rice or as a shareable side.
Ingredients
- 1 lb crab meat
- 2 cups corn
- 8 oz cream cheese, softened
- ½ cup mayonnaise
- 1 cup shredded cheese
- ½ bell pepper, diced
- 2 green onions, sliced
- 1 tbsp Cajun blend
- 1 garlic clove, minced
- ½ cup panko + 1 tbsp melted butter (topping)
Instructions
- Preheat oven to 375°F. Mix the cream cheese, mayo, Cajun blend, and garlic until smooth.
- Gently fold in the crab, corn, cheese, bell pepper, and green onions.
- Spread into a foil pan and top with the panko tossed in melted butter.
- Bake 25–30 minutes until bubbly and golden.
Make-Ahead & Storage
Best made fresh or assembled a day ahead and baked. Not suited to freezing — the crab and dairy don't reheat well twice.
Notes
No cilantro, per the household rules. Serve over rice to make it a main, or with crackers as a dip-style side.