Seafood Corn Spread

• 2 tablespoons butter
• 12 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

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.

butter, scallion, celery, corn kernels, bay seasoning, worcestershire sauce, ground black pepper, fresh thyme, lowfat cream cheese, shrimp, lump crabmeat, lemon juice

Taken from www.food.com/recipe/seafood-corn-spread-90658 (may not work)