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Home » Recipes » Christmas » Christmas Party

December 9, 2020

Hot Crab and Roasted Corn Dip

Published December 9, 2020 | Julia Frey (Vikalinka)

Jump to Recipe

This cheesy hot crab dip recipe is brilliant in its simplicity. It’s quick to throw together and easily customisable to your own taste. A real party pleaser! 

Explore our Christmas recipe collection for more holiday inspiration!

baked crab dip in white round dish with crackers and rosemary around the dish

Holidays are only days away and excitement is building in our family. We can’t wait to begin celebrating. Bring on the bubbly, tasty little bites and everything sparkly!

This hot crab dip recipe I am sharing with you today is a variation on the crab and corn salad I make every New Year’s Eve without fail. The recipe came from my mom, and the woman knows how to cook!

I didn’t think it was possible to improve on it but I am pretty sure I just did, and I feel like doing a happy dance.

cheesy crab dip and a cracker dipped into it

How to make it

Making this crab dip is easier than easy. Roast the corn with olive oil in the oven until slightly charred and caramelised. This little step adds loads of flavour!

Once that is done, simply combine cream cheese, mayonnaise, roasted corn, sharp cheddar, jarred marinated red peppers, green onions, black pepper and crab meat in a bowl.  Spread in a small shallow baking dish and bake in the preheated oven till hot and bubbly. 

crab dip process images

What crab meat to use

The crab salad, which initially inspired this dip, used imitation crab and canned corn. You are probably rolling your eyes right now but believe me it’s surprisingly delicious.

For this hot dip I decided to go big and used REAL fresh crab and roasted corn! Yum times 1,000, that’s what I got. Canned crab meat will also work. 

If you don’t want to use real crab, which is expensive, go ahead and throw shrimp into it.

Serving Suggestions

Serve with assorted crackers, sliced baguette or sourdough bread. 

Holiday dip and a cracker being dipped into it, surrounded by crackers and fresh rosemary

More dip recipes:

  • Creamy Cranberry and Chorizo Dip
  • Smoked Cheddar Southwestern Dip
  • Whipped Feta and Ricotta Dip with Mint Pistachio Pesto
  • Creamy Cilantro Walnut Dip

This recipe was originally published 12/2013. Updated with new photos and text in 12/2020.

baked crab dip in white round dish with crackers and rosemary around the dish

Roasted Corn and Crab Dip

Julia Frey of Vikalinka
Hot cream cheese dip with roasted corn and crab.
4.50 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 40 mins
Course Appetiser
Cuisine American
Servings 10
Calories 208 kcal

Ingredients
  

  • 175g/1 cup frozen corn
  • 2 tsp olive oil
  • 135g/1 cup crab meat chopped - 1 cup
  • 1 marinated red pepper from a jar, chopped
  • 4 green onions sliced
  • 175g/2/3 cup cream cheese
  • 85g/1/3 cup mayonnaise I used low fat
  • 120g/1 cup mature English cheddar or your favourite cheese, grated
  • black pepper to taste

Instructions
 

  • In a shallow dish or a skillet combine corn with olive oil and roast in the oven at 400F/200C for 15 minutes, stirring once in a while until corn is slightly charred and caramelised.
  • Meanwhile, pick through your crab meat making sure there is no cartilage left. Combine cream cheese and mayonnaise until smooth in a medium bowl. To the same bowl add roasted corn, chopped crab meat, chopped red pepper, sliced onions and shredded cheese. Stir to combine and season with a pinch of freshly ground pepper.
  • Return to the same shallow dish in which you roasted corn and bake for 20 minutes at 400F/200C until hot and bubbly.
  • Serve with crackers or crusty bread.

Nutrition

Calories: 208kcalCarbohydrates: 6gProtein: 7gFat: 17gSaturated Fat: 7gCholesterol: 41mgSodium: 300mgPotassium: 153mgFiber: 1gSugar: 1gVitamin A: 781IUVitamin C: 18mgCalcium: 113mgIron: 1mg
Keyword crab dip, hot crab dip
Tried this recipe?Let us know how it was!

 

More Christmas Party

  • Chorizo Sausage Rolls (Perfect Party Snack)
  • Candied Almonds
  • Whipped Feta and Ricotta Dip with Mint Pistachio Pesto
  • Chorizo in Red Wine
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About Julia Frey (Vikalinka)

Julia Frey is a London based recipe developer and photographer. Julia founded Vikalinka in 2012 with the main mission to provide her readers with delicious and accessible everyday recipes, which could be enjoyed by everyone.
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Julia from Vikalinka

Julia Frey is a London based recipe developer and photographer. Julia founded Vikalinka in 2012 with the main mission to provide her readers with delicious and accessible everyday recipes, which could be enjoyed by everyone.

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