Rating: 4 stars
55 Ratings
  • 5 star values: 28
  • 4 star values: 13
  • 3 star values: 2
  • 2 star values: 4
  • 1 star values: 8

Sure, you could used canned, but if you can find (and have time to shell) fresh crab legs, they would be especially tasty in this dip.

Source: Better Homes and Gardens


Credit: Jason Donnelly

Recipe Summary

20 mins
1 day
20 mins
1 day 1 hr 5 mins
25 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425°F. Lightly coat a 1-quart quiche dish or shallow baking dish with cooking spray; set aside. In a shallow baking pan combine corn and sweet pepper. Drizzle with olive oil; toss to coat. Roast, uncovered, about 20 minutes or until vegetables start to brown, stirring occasionally. Remove from oven and let cool.

  • Meanwhile, in a medium bowl stir together crabmeat, cheese, mayonnaise, sour cream, green onions, and black pepper. Stir in roasted vegetables. Transfer mixture to prepared dish. (To serve today, omit Step 3 and continue as directed in Step 4.)

  • Cover with plastic wrap; chill for up to 24 hours.

  • Preheat oven to 375°F. If chilled, remove plastic wrap. Bake about 20 minutes or until bubbly around edges. Serve with toasted broken tostada shells, baguette slices and/or crackers.

Nutrition Facts

151 calories; fat 12g; cholesterol 29mg; saturated fat 4g; carbohydrates 5g; mono fat 2g; poly fat 3g; insoluble fiber 1g; sugars 1g; protein 7g; vitamin a 728.9IU; vitamin c 20.7mg; riboflavin 0.1mg; niacin equivalents 1mg; vitamin b6 0.1mg; folate 20.2mcg; vitamin b12 1.7mcg; sodium 180mg; potassium 150mg; calcium 101mg; iron 0.4mg.