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.

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Ingredients

  • Nonstick cooking spray

  • 1 cup frozen whole kernel corn, thawed

  • 1 cup chopped red sweet pepper

  • 2 teaspoons olive oil

  • 1 cup cooked crabmeat or one 6-ounce can crabmeat, drained, flaked, and cartilage removed

  • 1 cup shredded Monterey Jack cheese with jalapeño chile peppers (4 ounces)

  • ⅓ cup mayonnaise

  • ¼ cup sour cream

  • ¼ cup sliced green onions (2)

  • ¼ teaspoon freshly ground black pepper

  • Broken tostada shells, toasted baguette-style French bread slices, and/or crackers

Directions

  • 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.

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  • 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.)

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

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  • 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.

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Nutrition Facts

151 calories, 12 g fat (4 g saturated fat, 3 g polyunsaturated fat, 2 g monounsaturated fat), 29 mg cholesterol, 180 mg sodium, 5 g carbohydrates, 1 g fiber, 1 g sugar, 7 g protein.

Reviews (3)

Most helpful positive review

07/15/2013
I made this as my contribution to a large party. Of all the things there, this is what the hostess got the most rave reviews on. I'm glad she's not the type to take offense. It doesn't make a large quantity -- I doubled the recipe, and it still fit into one bread bowl. I'll be making it again for sure.

Most helpful critical review

03/20/2016
Tastes great (I addes some Old Bay Seasoning, too). It makes a nice lunch or dinner for two. Will make it again, with our good fresh Maine crabmeat.
3 Ratings
  • 0 Rating Star 3
07/15/2013
I made this as my contribution to a large party. Of all the things there, this is what the hostess got the most rave reviews on. I'm glad she's not the type to take offense. It doesn't make a large quantity -- I doubled the recipe, and it still fit into one bread bowl. I'll be making it again for sure.
03/20/2016
Tastes great (I addes some Old Bay Seasoning, too). It makes a nice lunch or dinner for two. Will make it again, with our good fresh Maine crabmeat.
10/13/2013
I loved it. I doubled the recipe. The 6oz can of crab meat is not equal to 1 cup. I used 4 cans. Also I added 1 tsp of Old Bay Seasoning. It was really good !!!!