Rating: 3 stars
28 Ratings
  • 5 star values: 7
  • 4 star values: 7
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 6

Jalapeños 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.

Source: Better Homes and Gardens

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Recipe Summary test

prep:
30 mins
slow-cook:
1 hr 30 mins
total:
2 hrs
Servings:
32
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • In a medium bowl combine sour cream, mayonnaise, jalapeño 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.

  • 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

65 calories; fat 5g; cholesterol 18mg; saturated fat 2g; carbohydrates 2g; mono fat 1g; poly fat 2g; protein 3g; vitamin a 145.8IU; vitamin c 3.5mg; niacin equivalents 0.2mg; folate 4mcg; vitamin b12 0.1mcg; sodium 108mg; potassium 26mg; calcium 40.4mg.
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