Hot Crab Dip Recipe with Corn

Name: Hot Crab Dip Recipe with Corn
Total time: 40 min
Yield: 8 servings
Cuisine: Indonesian
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)

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

⏱️ 40 min 🔪 Prep: 15 min 🔥 Cook: 25 min 📊 Medium 👁️ 5 views

👨‍🍳 Start Cooking

Foto: Skinnytaste

Ingredients

8 servings

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)

Steps

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.