This spicy crab dip with sweet summer corn and a buttery biscuit topping is a delight. appetizer If you are entertaining.
Spicy crab and corn dip
If you love crab cakesThis creamy and spicy crab dip with corn is baked in a light cream sauce that uses Greek yogurt and light mayonnaise. It's rich and flavorful, but healthier than most other recipes. Plus, it's easy to make and sure to be a hit at your next summer party. Other crab recipes to try include these: Baked corn and crab cakes, Grilled crab legsand that Spicy and Cheesy Crab Artichoke Dip.
Why I love this spicy crab dip recipe
I live on Long Island Bay, so I eat a lot of crab in the summer. Mixed with fresh corn, this spicy crab dip is the perfect appetizer For those warm, breezy afternoons when we're hanging out on the patio enjoying the sunset. Here are more reasons why I love this dish:
- Prepare in advance: You can sauté the vegetables and combine all the sauce ingredients, but wait to bake the crab dip until just before serving.
- Corn adds sweetness but also allows you to get more for less: Crab is expensive, so I love how corn allows this dish to make more servings, saving you money.
- Creamy but light: One serving has less than 125 calories, making it healthier than most versions but just as delicious.
If you make this spicy crab dip recipe, I'd love to see it. Tag me in your photos on Instagram either Facebook!
Ingredients for crab sauce
Here's what you'll need to make this Spicy Crab and Corn Dip recipe. See exact measurements in the recipe card below.
- Aromatics: Finely chop the scallions and bell pepper. Bell peppers of any color can be used.
- Corn: If you're making this spicy crab dip during the summer, use fresh corn. Place an ear of corn in a large, shallow bowl and cut off the kernels. If corn isn't in season, use thawed, frozen corn (canned corn will be too moist).
- Seasoning: Kosher salt and Old Bay (a spice blend of celery salt, black and red pepper, and paprika). If you don't have salt but have the individual spices, you can make your own blend or substitute seasoned salt or Cajun seasoning.
- Crab: This easy crab dip recipe uses canned or lump crab meat. It's a huge time saver compared to fresh crab since it's a lot of work to scoop out the meat.
- Creamy Ingredients: This spicy crab dip without cream cheese uses light mayonnaise and nonfat Greek yogurt to lighten it up.
- Lemon juice For the shine
- Breadcrumbs: Top the crab dip with crushed butter crackers, panko, or gluten-free breadcrumbs.
How to make spicy crab sauce
Here's how to make this simple spicy crab sauce. Scroll to the bottom for full instructions.
- Cooking the vegetables: Sauté scallions in a skillet, then add bell peppers. Stir in corn and salt, increase heat, and cook until caramelized, stirring only a few times. Sprinkle with Old Bay and remove from heat to cool.
- Prepare the sauce: Combine crab, mayonnaise, Greek yogurt, lemon juice and cooled corn mixture in a large bowl. Transfer to a medium-sized baking dish and top with crushed crackers.
- Baking the crab sauce for 10 to 15 minutes at 450°F until golden and bubbly.
What's the best thing to pair with hot crab dip?
When I serve this Spicy Crab Dip with Corn and Mayo at parties, I create a… Plate of crudités with colorful vegetableslike carrots, cucumbers and celery sticks, with a few different crackers. It's also great with pita bread, tortilla and lentil chips.
And if you need more appetizers to accompany the sauce, try Oysters Rockefeller, Stuffed eggsand Bruschetta with tomato and basil.
How long does crab dip last in the refrigerator?
Crab sauce keeps for 3 days in the refrigerator and can be reheated in the microwave or oven. It can also be eaten cold.
More sauce recipes you'll love
Produce: 8 portions
Portion size: 1 /2 cup
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Preheat oven to 450°F.
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Spray a skillet with olive oil spray and cook the scallions over medium heat until fragrant, 1-2 minutes.
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Add the bell peppers and cook until softened, 2-3 minutes.
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Add the corn, 1/4 teaspoon salt and turn the heat to high; caramelize for 4 to 5 minutes, stirring only a few times. Stir in the Old Bay spice and remove from heat. Let cool.
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In a large bowl, combine canned crab, light mayonnaise, Greek yogurt, lemon juice, and chilled corn. Toss gently and transfer to a baking dish about 8 x 8 inches, a medium-sized 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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Serve with crudités and crackers.
Last step:
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• Fresh or frozen corn works best, do not use canned because it will be too moist.
• For this recipe, crab meat in chunks or claws is preferred.
Service: 1 /2 cup, Calories: 124 kcal, Carbohydrates: 12.5 gram, Protein: 13 gram, Fat: 2.5 gram, Saturated fat: 0.5 gram, Cholesterol: 61.5 mg, Sodium: 452.5 mg, Fiber: 1.5 gram, Sugar: 2.5 gram
