Hot Crab Dip
This Hot Crab Dip is a crowd-pleaser! Creamy, cheesy, and loaded with lump crab meat, it's perfect for any gathering.
Servings: 6 servings
Ingredients
- 1 tablespoon Olive oil spray for greasing the baking dish
- 1 cup callions finely chopped
- 1 cup bell pepper finely chopped
- 2 cups corn kernels fresh or frozen
- 1/4 teaspoon kosher salt
- 2 teaspoons Old Bay seasoning
- 16 oz lump crab meat
- 1 cup light mayo
- 1 cup nonfat Greek yogurt
- 2 tablespoons lemon juice
- 1 cup butter crackers or gluten-free breadcrumbs, crushed for topping
- to serve crispy crudités
Instructions
- Preheat your oven to 350°F (175°C). This step is crucial for ensuring your dip bakes evenly and reaches the perfect bubbly temperature.
- Lightly spray your baking dish with olive oil spray. This will help prevent sticking and make cleanup a breeze.
- In a large mixing bowl, combine the finely chopped callions, bell pepper, corn kernels, kosher salt, and Old Bay seasoning. Stir until the vegetables are evenly coated with the seasoning.
- Gently fold in the lump crab meat, light mayo, nonfat Greek yogurt, and lemon juice. Be careful not to break up the crab too much; you want to keep those lovely lumps intact.
- Spoon the mixture into your prepared baking dish, spreading it evenly. Top with crushed butter crackers or gluten-free breadcrumbs to add a delightful crunch.
- Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the dip is hot and bubbling, and the top is lightly golden brown.
- Remove from the oven and let it cool slightly before serving. Pair your Hot Crab Dip with crispy crudités and extra butter crackers for a delightful snacking experience.
Equipment
- Baking Dish
- Mixing Bowl
- Spatula
- Measuring cups and spoons
- Oven
Notes
- For a lighter option, you can use low-fat mayonnaise.
- Experiment with different vegetables based on the season for a fresh twist.
- Store leftovers in an airtight container for up to 3 days.