Prep 15 mins
Cook 15 mins
This is a really nice appetizer to serve at parties on crackers, toasts or slices of French bread. The corn gives it just the right amount of added sweetness, and the celery gives a nice crunch. This dish tastes great warm, or chilled, which ever you prefer
- 2 tablespoons butter
- 1⁄2 cup chopped scallion
- 2 cups celery, diced
- 2 cups corn kernels (fresh or frozen)
- 2 teaspoons Old Bay Seasoning
- 1 teaspoon Worcestershire sauce
- ground black pepper, to taste
- 1 teaspoon fresh thyme, optional
- 1 cup low-fat cream cheese
- 20 shrimp, peeled,de-veined and chopped (I like the pre-cooked shrimp for this)
- 8 ounces lump crabmeat, picked over for shells
- fresh lemon juice, to taste
- In a pan, melt the butter and saute the scallions and celery over medium low heat for about 5 minutes, careful not to let vegetable get too brown.
- Add corn, Old Bay, Worcestershire sauce, pepper and thyme, if using.
- Cover and cook for another 5 minutes.
- Add the cream cheese, and stir until melted.
- Gently fold in the crabmeat, and the cooked shrimp.
- Add lemon juice and salt to taste.
- Can be served warm or at room temperature, or it can be made ahead and served chilled as well.