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Hot Crab Dip
This hot crab dip with sweet summer corn makes a great appetizer if you’re entertaining.
Ingredients
- Cooking Spray
- ½ cup Scallions Finely chopped
- ½ cup Bell Pepper Finely chopped
- 2 cups Corn No salt added
- ¼ teaspoon Kosher Salt
- 2 Tablespoons Old Bay Or seafood seasoning
- 16 ounces Crab Canned
- ¼ cup Mayonnaise Light
- ½ cup Greek Yogurt Plain, non-fat
- 2 Tablespoons Lemon Juice
- ¼ cup Crackers Crushed
Equipment
- Stovetop
- Oven
- Skillet
- Large Bowl
- Oven-Safe Dish 8×8
Instructions
- Preheat oven to 450°F.
- Spray a skillet with olive oil spray and cook the scallions on medium heat until aromatic, 1-2 minutes.
- Add the bell peppers and cook until they soften, 2-3 minutes.
- Add corn, 1/4 teaspoon of salt & turn the heat to high; caramelize, 4-5 minutes, only stirring a few times. Add Old Bay spice and remove from heat. Allow to cool.
- In a large bowl, combine canned crab, light mayo, Greek yogurt, lemon juice & chilled corn. Gently mix & transfer to an oven safe baking dish about 8 x 8, a medium size baking dish or small round pie dish. Top with crushed crackers or panko. Bake for 10-15 minutes until golden & bubbly.
- Serve with crudites and crackers.
Notes
- Fresh or frozen corn works best, skip canned– it will be too wet.
- Lump or claw crab meat preferred for this recipe.
Nutrition
Nutrition Facts
Hot Crab Dip
Amount per Serving
Calories
122
Calories from Fat 63
% Daily Value*
Fat
7
g
11
%
Saturated Fat
1
g
6
%
Trans Fat
0.03
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
1
g
Cholesterol
10
mg
3
%
Sodium
259
mg
11
%
Potassium
182
mg
5
%
Carbohydrates
12
g
4
%
Fiber
1
g
4
%
Sugar
3
g
3
%
Protein
6
g
12
%
Vitamin A
490
IU
10
%
Vitamin C
18
mg
22
%
Calcium
40
mg
4
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Bell Pepper, Corn, Graham Crackers, Greek Yogurt, Kosher Salt, Lemon Juice, Mayonnaise, Olive Oil, Scallions