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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.
4.67 from 3 votes
Prep Time 10 minutes
Cook Time 40 minutes
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
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