Hot Crab Dip Recipe with Corn

About This Recipe

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

1. Preheat oven to 450°F.
2. Spray a skillet with olive oil spray and cook the scallions on medium heat until aromatic, 1-2 minutes.
3. Add the bell peppers and cook until they soften, 2-3 minutes.
4. 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.
5. 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.
6. Serve with crudites and crackers.