Roasted Corn and Crab Dip

If you have time to shell some crab, the meat from snow crab legs or king crab legs is especially tasty in this dip.

Nonstick cooking spray
1

cup frozen whole kernel corn, thawed
1

cup chopped red sweet pepper
2

teaspoons olive oil
1

cup cooked crabmeat or one 6-ounce can crabmeat, drained, flaked, and cartilage removed
1

cup shredded Monterey Jack cheese with jalapeno chile peppers (4 ounces)
1/3

cup mayonnaise
1/4

cup sour cream
1/4

cup sliced green onions (2)
1/4

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.

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