Recipes and Cooking Roasted Corn and Crab Dip 3.9 (55) 3 Reviews 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on August 21, 2012 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 25 mins Roast Time: 20 mins Chill Time: 1 day Bake Time: 20 mins Total Time: 1 day 1 hrs 5 mins Servings: 10 Jump to Nutrition Facts Ingredients Nonstick cooking spray 1 cup frozen whole kernel corn, thawed 1 cup chopped red sweet pepper 2 teaspoon 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. 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. Rate it Print Nutrition Facts (per serving) 151 Calories 12g Fat 5g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 151 % Daily Value * Total Fat 12g 15% Saturated Fat 4g 20% Cholesterol 29mg 10% Sodium 180mg 8% Total Carbohydrate 5g 2% Total Sugars 1g Protein 7g Vitamin C 20.7mg 104% Calcium 101mg 8% Iron 0.4mg 2% Potassium 150mg 3% Folate, total 20.2mcg Vitamin B-12 1.7mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.