Hot Crab & Corn Dip
40 min167 kcal each
Lump crab, sautéed corn, pepper and spring onion in a creamy Old Bay, Greek yogurt and light mayo base, baked under buttery crumbs. A crowd-pleasing seafood dip.
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Plan this recipeIngredients
for 6 servings- Olive oil spray½ tsp
- Spring onions50 g
- Bell pepper75 g
- Sweetcorn kernels290 g
- Salt¼ tsp
- Old Bay seasoning2 tsp
- Lump crab meat454 g
- Mayonnaise, light4 tbsp
- Greek yogurt, plain, non-fat122 g
- Lemon juice2 tbsp
- Butter crackers, crushed20 g
Method
Prep 15 min · cook 25 min- Heat the oven to 190 °C.
- Mist a pan with oil and cook the spring onion, pepper and corn with the salt and half the Old Bay for 4–5 minutes; cool slightly.
- Fold in the crab, mayo, yogurt, lemon juice and remaining Old Bay.
- Spread in a small baking dish, scatter with the crushed crackers and bake 18–20 minutes until hot and golden.
- Serve with crudités.
- Keeps 3 days in the fridge. Reheat covered at 180 °C for 10–12 minutes.
Nutrition
per servingCal
167
Protein
18g
Carbs
14g
Fat
4.79g
Of 4.8g of fat per serving, 0.9g is saturated.
