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Hot Crab Dip Recipe with Corn
This hot crab dip with sweet summer corn makes a great appetizer if you’re entertaining.
Ingredients
- olive oil spray
- ½ cup scallions (finely chopped)
- ½ cup bell pepper (finely chopped)
- 2 cups corn kernels
- 1/4 teaspoon kosher salt
- 2 tsp Old Bay
- 16 oz lump crab meat (see notes below)
- ¼ cup light mayo
- ½ cup nonfat Greek yogurt
- 2 tablespoons lemon juice
- ¼ cup butter crackers ( or gluten-free breadcrumbs, crushed for topping)
- crudites ( and/or butter crackers, for serving)
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.
• Lump or claw crab meat preferred for this recipe.
Nutrition
Serving: 1/2 cup, Calories: 124kcal, Carbohydrates: 12.5g, Protein: 13g, Fat: 2.5g, Saturated Fat: 0.5g, Cholesterol: 61.5mg, Sodium: 452.5mg, Fiber: 1.5g, Sugar: 2.5g
- WW Points: 1