Ingredients
¼ cup unsalted butter
2 tablespoons TAO Olive Oil (e.g. Garlic Infused or Lemon Pressato)
4 scallions thinly sliced
1 large leek, white and light green parts only, cut lengthwise and then crosswise into ¼ inch slices
3 ears of corn, kernels removed
8 ounces cream cheese
¼ cup mayonnaise
2 tablespoons freshly squeezed lemon juice
3 teaspoons Old Bay seasoning
1 pound crab meat, drained
Directions
Preheat the oven to 350F.
Heat butter and olive oil in a heavy-bottomed skillet or saucepan over medium heat.
Add leeks and scallions, and cook for around 4-5 minutes or until they are softened.
Next, add corn to the pan and sauté for another 3-4 minutes. Season with salt and pepper, and then remove the skillet from the heat and set it aside.
In a medium mixing bowl, combine cream cheese, mayonnaise, lemon juice, and Old Bay seasoning. Mix until all the ingredients are fully combined.
Gently fold in the crab meat, being careful not to break it up too much.
Spread the mixture evenly into a 1 ½ quart baking dish and bake for about 45 minutes or until it is heated through.
Once done, serve the dip with crackers or pita chips.