Hot Crab Dip

Hot Crab Dip

Recipe Adapted From: SkinnyTaste.com
This hot crab dip with sweet summer corn makes a great appetizer if you’re entertaining.

Ingredients 

  • Cooking Spray
  • ½ cup Scallions Finely chopped
  • ½ cup Bell Pepper Finely chopped
  • 2 cups Corn No salt added
  • ¼ teaspoon Kosher Salt
  • 2 Tablespoons Old Bay Or seafood seasoning
  • 16 ounces Crab Canned
  • ¼ cup Mayonnaise Light
  • ½ cup Greek Yogurt Plain, non-fat
  • 2 Tablespoons Lemon Juice
  • ¼ cup Crackers Crushed

Equipment

  • Stovetop
  • Oven
  • Skillet
  • Large Bowl
  • Oven-Safe Dish 8×8

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

Nutrition Facts
Hot Crab Dip
Amount per Serving
Calories
 
122
Calories from Fat 63
% Daily Value*
Fat
 
7
g
11
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
0.03
g
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
1
g
Cholesterol
 
10
mg
3
%
Sodium
 
259
mg
11
%
Potassium
 
182
mg
5
%
Carbohydrates
 
12
g
4
%
Fiber
 
1
g
4
%
Sugar
 
3
g
3
%
Protein
 
6
g
12
%
Vitamin A
 
490
IU
10
%
Vitamin C
 
18
mg
22
%
Calcium
 
40
mg
4
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Bell Pepper, Corn, Graham Crackers, Greek Yogurt, Kosher Salt, Lemon Juice, Mayonnaise, Olive Oil, Scallions