Hot Crab Dip Recipe with Corn
"This warm crab dip, enhanced with the sweetness of fresh summer corn, is the perfect starter for your next gathering."
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Ingredients
- olive oil spray
- 1/4 teaspoon kosher salt
- 2 tsp Old Bay
- 16 oz lump crab meat
- ¼ cup light mayo
- ½ cup nonfat Greek yogurt
- 2 tablespoons lemon juice
- ¼ cup butter crackers
- crudites
- ½ cup bell pepper
- 2 cups corn kernels
- ½ cup scallions
Instructions
- 1
Begin by heating your oven to 450°F.
- 2
Lightly coat a skillet with olive oil spray and sauté the scallions over medium heat until they become fragrant, which should take about 1-2 minutes.
- 3
Incorporate the bell peppers and continue cooking until they are tender, approximately 2-3 minutes.
- 4
Stir in the corn along with 1/4 teaspoon of salt, then increase the heat to high; let it caramelize for 4-5 minutes, stirring only occasionally. Add the Old Bay seasoning and take the skillet off the heat. Set aside to cool.
- 5
In a large mixing bowl, combine the canned crab, light mayonnaise, Greek yogurt, lemon juice, and the cooled corn mixture. Mix gently, then transfer everything to an oven-safe baking dish, roughly 8 x 8 inches, a medium-sized baking dish, or a small round pie dish. Sprinkle the top with crushed crackers or panko. Bake for 10-15 minutes until the dip is golden and bubbly.
- 6
Serve the dip alongside fresh vegetables and crackers.
Nutrition Information
Notes & Tips
- • Fresh or frozen corn works best, skip canned– it will be too wet. • Lump or claw crab meat preferred for this recipe.