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

Roasted Corn and Crab Dip

Hot cream cheese dip with roasted corn and crab.
4.5 from 2 votes
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Course: Appetiser
Cuisine: American
Keyword: crab dip, hot crab dip
Prep Time: 10 minutes
Cook Time: 40 minutes
Servings: 10
Calories: 208kcal


  • 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


  • 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.


Calories: 208kcal | Carbohydrates: 6g | Protein: 7g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 41mg | Sodium: 300mg | Potassium: 153mg | Fiber: 1g | Sugar: 1g | Vitamin A: 781IU | Vitamin C: 18mg | Calcium: 113mg | Iron: 1mg