Jalapeno, Crab, and Corn Dip

Jalapenos take the mildness of corn and crab up a notch and add heat and color to a dip so chunky, its almost a meal in itself.

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37 users rated this recipe an average rating of 3.5
  • Makes: 32 servings
  • Serving Size: 2 tablespoons
  • Prep: 30 mins
  • Slow Cook: 1 hr 30 mins to 2 hrs (low)
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Jalapeno, Crab, and Corn Dip
Ingredients
2
tablespoons butter
1
cup frozen whole kernel corn
1/2
1
clove garlic, minced
1/2
cup sour cream
1/2
cup mayonnaise or salad dressing
1/2
cup sliced pickled jalapeno chile peppers, drained and chopped
1
teaspoon Worcestershire sauce
1
teaspoon bottled hot pepper sauce (optional)
2
6 ounce cans crabmeat, drained, flaked, and cartilage removed
2
tablespoons grated Parmesan cheese
 
Blue corn chips
Directions
  1. In a medium skillet heat butter over medium heat until melted. Add frozen corn, sweet pepper, and garlic; cook and stir for about 5 minutes or until tender.
  2. In a medium bowl combine sour cream, mayonnaise, jalapeno peppers, Worcestershire sauce, and, if desired, hot pepper sauce. Stir in corn mixture, crabmeat, and Monterey Jack cheese. Transfer crab mixture to a 1-1/2-quart slow cooker.
  3. Cover and cook on low-heat setting for about 1-1/2 to 2 hours or until heated through. Sprinkle with Parmesan cheese. Serve with blue corn chips.
Nutrition Facts (Jalapeno, Crab, and Corn Dip)
    Per serving:
  • 65 kcal cal.,
  • 5 g fat
  • (2 g sat. fat,
  • 2 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 18 mg chol.,
  • 108 mg sodium,
  • 2 g carb.,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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