Topped with sweet summer corn and buttery crackers, this hot crab dipping sauce makes a delicious appetizer when you're entertaining guests.
Hot Crab and Corn Dip
If you love crab cakes, this creamy and spicy crab dip with corn is baked in a light cream sauce using Greek yogurt and light mayonnaise. It's rich and delicious, but healthier than most other recipes. Plus, it's easy to make and will definitely be a hit at your next summer party. Other crab recipes to try include Baked Crab and Corn Cakes, Baked Crab Legs, and this Hot and Cheesy Crab and Artichoke Dip.
Why I Love This Hot Crab Dip Recipe
I live on the bay side of Long Island, so we eat a lot of crab in the summer. This hot crab dip mixed with fresh corn is the perfect appetizer for a warm, breezy evening when we sit on the patio and enjoy the sunset. Here’s why I love this dish:
- Prepare in advance: You can sauté the vegetables and mix all the dipping sauce ingredients together, but the crab dipping sauce needs to be baked just before serving.
- Corn adds sweetness, but it makes more for less. Since crab is an expensive food, I like that adding corn allows me to make larger quantities to save money.
- Creamy yet light: At less than 125 calories per serving, it's healthier than most versions, yet tastes just as good.
If you make this Hot Crab Dip recipe, I'd love to see it! Tag me in a photo on Instagram or Facebook!
Crab Dip Ingredients
Here are the ingredients you need to make this spicy crab and corn dip recipe: Please see the recipe card below for exact ingredient measurements.
- Aromatic compounds: Finely chop the green onions and bell peppers. You can use any color bell peppers.
- corner: If you’re making this hot crab dip in the summer, use fresh corn. Place one ear of corn in a large, shallow bowl and cut off the kernels. If corn is out of season, use thawed, frozen corn (canned corn will be too soggy).
- seasoning: Kosher salt and Old Bay (a spice blend of celery salt, black and red peppers, and paprika). If you don’t have kosher salt but have individual spices, you can make your own mix or substitute seasoned salt or Cajun seasoning.
- crab: This simple crab dip recipe uses canned chunks or claw crab meat. This saves a lot of time compared to fresh crab meat, as it takes a lot of effort to get the meat out.
- Creamy Ingredients: This cream cheese-free hot crab dip is brightened with light mayonnaise and nonfat Greek yogurt.
- Lemon juice For brightness
- crumb: Top the crab dip with crushed butter crackers, panko, or gluten-free breadcrumbs.
How to Make Hot Crab Dip
Here's how to make a simple crab dip: Scroll down for detailed instructions.
- Cooking Vegetables: Saute the green onions in a skillet, then add the bell peppers. Add the corn and salt, and turn the heat up high, stirring a few times until caramelized. Sprinkle with Old Bay, remove from heat, and let cool.
- Making the dip: Combine crab, mayonnaise, Greek yogurt, lemon juice, and cooled corn mixture in a large bowl. Transfer to a medium baking dish and top with crushed crackers.
- Bake Crab Dip Place in the oven and bake at 450°F (250°C) for 10 to 15 minutes, until golden and bubbly.
What's the best food to eat with hot crab dip?
When serving this hot crab dip with corn and mayonnaise at a party, make a crudité platter with colorful vegetables like carrots, cucumbers, and celery sticks and a few different crackers. It’s also great with pita, tortilla, and lentil chips.
If you need more appetizers to go with your dipping sauce, try the Oyster Rockefeller, Deviled Eggs, and Bruschetta with Tomato and Basil.
How long can crab dip last in the fridge?
Crab dip will keep in the fridge for up to 3 days and can be reheated in the microwave or oven. It can also be served cold.
More Dip Recipes You'll Love
Produce: 8 Servings
Serving Size: One /2 cups
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Preheat oven to 450°F.
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Drizzle olive oil in a frying pan and sauté the green onions over medium heat for 1 to 2 minutes, until fragrant.
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Add the bell pepper and sauté for 2 to 3 minutes, until softened.
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Add corn, 1/4 tsp salt, and caramelize over high heat for 4-5 minutes, stirring occasionally. Add Old Bay spices, and remove from heat. Let cool.
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In a large bowl, mix together the canned crab, light mayonnaise, Greek yogurt, lemon juice, and refrigerated corn. Mix gently and transfer to an ovenproof baking dish (about 8 x 8), a medium baking dish, or a small round pie plate. Top with crushed crackers or panko. Bake for 10 to 15 minutes, until golden and bubbly.
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Served with crudités and crackers.
Final step:
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• Fresh or frozen corn is best, avoid canned corn as it will be too wet.
• This recipe recommends using chunk or claw crab meat.
clothing material: One /2 cups, calorie: 124 calorie, carbohydrate: 12.5 g, protein: 13 g, province: 2.5 g, Saturated fat: 0.5 g, cholesterol: 61.5 mg, salt: 452.5 mg, fiber: 1.5 g, sugar: 2.5 g
