If you have time to shell some crab, the meat from snow crab legs or king crab legs is especially tasty in this dip.
Serving Size:1/4 cup
Roast:20 mins 425°F
Chill:Up to 24 hrs
Roasted Corn and Crab Dip
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)
151 kcal cal.,
12 g fat
(4 g sat. fat,
3 g polyunsaturated fat,
2 g monounsatured fat),
29 mg chol.,
5 g carb.,
1 g fiber,
1 g sugar,
7 g pro.
Percent Daily Values are based on a 2,000 calorie diet