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Hot Crab Dip Recipe with Corn

4.34 from 3 votes

This hot crab dip with sweet summer corn makes a great appetizer if you’re entertaining.

Prep Time: 15

Cook Time: 25

Total Time: 40

Yield: 8 servings

Course: Appetizer, Dip

Cuisine: American

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.

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

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