Recipes and Cooking Skillet Jalapeño Crab and Corn Dip Serve up something a little spicy at your next party. This hot dip recipe incorporates pickled jalapeno peppers and hot sauce, if you're so inclined, to kick the party off on a spicy note. 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 December 30, 2016 Print Share Share Tweet Pin Email Photo: Marty Baldwin Prep Time: 30 mins Bake Time: 15 mins Total Time: 45 mins Servings: 28 Jump to Nutrition Facts Ingredients 2 tablespoon butter 1 cup frozen whole kernel corn ½ cup chopped red sweet pepper 1 clove garlic, minced ½ cup sour cream ½ cup mayonnaise ½ cup sliced pickled jalapeño chile peppers, drained and chopped 1 teaspoon Worcestershire sauce 1 teaspoon hot pepper sauce (optional) 2 6-6.5 ounce cans crabmeat, drained, flaked, and cartilage removed 1 cup shredded Monterey Jack cheese (4 oz.) 2 tablespoon grated Parmesan cheese Scoop-shape or lime-flavor tortilla chips Directions Preheat oven to 425°F. In a seasoned or generously greased 8- to 9-inch cast-iron skillet heat butter over medium heat until melted. Add corn, sweet pepper, and garlic; cook 5 minutes or until tender. In a 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 to the cast-iron skillet. Sprinkle dip with Parmesan cheese. Bake 15 minutes or until golden and bubbly around the edge. Serve with tortilla chips. Slow Cooker Directions: Prepare as directed through Step 2, using any large skillet to cook corn mixture. After transferring crab mixture to the same large skillet, heat through over low heat. Transfer mixture to a greased 1 1/2-quart slow cooker. Cover and cook on low-heat setting for 1 1/2 to 2 hours or until bubbly. Sprinkle with Parmesan cheese. Serve with tortilla chips. Print Nutrition Facts (per serving) 74 Calories 6g Fat 2g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 28 Calories 74 % Daily Value * Total Fat 6g 8% Saturated Fat 2g 10% Cholesterol 20mg 7% Sodium 124mg 5% Total Carbohydrate 2g 1% Total Sugars 1g Protein 3g Vitamin C 3.5mg 18% Calcium 50.5mg 4% Iron 0.2mg 1% Potassium 29mg 1% Folate, total 4mcg Vitamin B-12 0.1mcg *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.