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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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 Ingredients:
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 |
Directions:
1. 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.
2. Add corn, Old Bay, Worcestershire sauce, pepper and thyme, if using.
3. Cover and cook for another 5 minutes.
4. Add the cream cheese, and stir until melted.
5. Gently fold in the crabmeat, and the cooked shrimp.
6. Add lemon juice and salt to taste.
7. Can be served warm or at room temperature, or it can be made ahead and served chilled as well.
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