Hot Crab Dip
The ultimate comfort food, Hot Crab Dip is creamy, rich, and packed with flavor. Perfect for entertaining or a cozy night in, this easy-to-make dip will have everyone coming back for more. Enjoy with your favorite crackers or veggies and make it a memorable night!
Equipment
- Skillet
- Frying Pan
- Oven
- Chef's Knife
- Mixing Bowl
- Wooden Spoon
- Baking Sheet
Ingredients
- 1 spray Olive oil spray
- ½ cup Scallions finely chopped
- ½ cup Bell pepper finely chopped
- 2 cups Corn kernels
- ¼ teaspoon Kosher salt
- 2 teaspoons Old Bay
- 16 oz Lump crab meat see notes below
- ¼ cup Light mayo
- ½ cup Nonfat Greek yogurt
- 2 tablespoons Lemon juice
- ¼ cup Butter crackers or gluten-free breadcrumbs, crushed for topping
- 1 serving Crudites and/or butter crackers, for serving
Instructions
- Preheat your oven to 450°F. This is a crucial step as it ensures your dip will bake perfectly, giving it that golden-brown top.
- Spray a skillet with olive oil spray and set it over medium heat. Add the scallions and cook them until they become aromatic, about one to two minutes. You’ll start to smell their lovely fragrance filling the air.
- Next, toss in the bell peppers and continue to cook them until they soften, which should take around two to three minutes. Stirring occasionally will help ensure they cook evenly.
- Now, it’s time to add the corn kernels, kosher salt, and turn the heat to high. This is where the magic happens! Allow the mixture to caramelize for about four to five minutes, stirring only a few times to get that nice golden color. Then, add the Old Bay seasoning and remove the skillet from heat, letting it cool down a bit.
- In a large bowl, combine the crab meat, light mayo, Greek yogurt, lemon juice, and the cooled corn mixture. Gently mix everything together, being careful not to break up the crab meat too much. You want those lovely chunks to shine in your dip!
- Transfer your mixture into an oven-safe baking dish, about 8 x 8 inches works well. If you don’t have that, a medium-sized baking dish or a small round pie dish will do just fine. Now, this is where you can get creative: top with crushed butter crackers or gluten-free breadcrumbs for that crunchy topping.
- Place the dish into your preheated oven and bake for ten to fifteen minutes. You’ll know it’s ready when the dip is bubbly and the top is golden brown. Keep an eye on it, as ovens can vary!
- Once done, take it out of the oven and let it cool for a few minutes. This will help set the dip and make it easier to serve.
- Grab some crudites or additional crackers, and serve! Watch as everyone dives in—this Hot Crab Dip is sure to disappear quickly!
Notes
- Fresh or frozen corn: works best, skip canned– it will be too wet.
- Lump or claw crab meat: preferred for this recipe.