Hot Crab Dip

This Hot Crab Dip is the ultimate party appetizer. Canned crab meat is combined with veggies and a creamy dip - baked to perfection. Serve this delicious dip this summer with crackers, bread, or tortilla chips.

Course Dip, Side Dish

Keyword Bell Pepper, Corn, Graham Crackers, Greek Yogurt, Kosher Salt, Lemon Juice, Mayonnaise, Olive Oil, Scallions

Cooking Method Oven, Stovetop

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 122kcal

Author Recipe Adapted From: SkinnyTaste.com

Equipment

Stovetop
Oven
Skillet
Large Bowl
Oven-Safe Dish 8x8

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

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