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Monday, March 14 2016

Roasted Corn and Crab Dip

Nonstick cooking spray
cup frozen whole kernel corn, thawed
cup chopped red sweet pepper
teaspoons olive oil
cup cooked crabmeat or one 6-ounce can crabmeat, drained, flaked, and cartilage removed
cup shredded Monterey Jack cheese with jalapeno chile peppers (4 ounces)
cup mayonnaise
cup sour cream
cup sliced green onions (2)
teaspoon freshly ground black pepper
Broken tostada shells, toasted baguette-style French bread slices, and/or crackers
Preheat oven to 425 degrees F. Lightly coat a 1-quart quiche dish or shallow baking dish with cooking spray; set aside. In a shallow baking pan combine corn and sweet pepper. Drizzle with olive oil; toss to coat. Roast, uncovered, about 20 minutes or until vegetables start to brown, stirring occasionally. Remove from oven and let cool.
Meanwhile, in a medium bowl stir together crabmeat, cheese, mayonnaise, sour cream, green onions, and black pepper. Stir in roasted vegetables. Transfer mixture to prepared dish. (To serve today, omit Step 3 and continue as directed in Step 4.)
Cover with plastic wrap; chill for up to 24 hours.
Preheat oven to 375 degrees F. If chilled, remove plastic wrap. Bake about 20 minutes or until bubbly around edges. Serve with toasted broken tostada shells, baguette slices and/or crackers.
Nutrition Facts (Roasted Corn and Crab Dip)
Per serving: 151 kcal cal., 12 g fat (4 g sat. fat, 3 g polyunsaturated fat, 2 g monounsatured fat), 29 mg chol., 180 mg sodium, 5 g carb., 1 g fiber, 1 g sugar, 7 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:28 am   |  Permalink   |  0 Comments  |  Email

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