This hot crab dip with sweet summer corn and a butter cracker topping makes a delicious appetizer if you’re entertaining.
Hot Crab and Corn Dip
If you love crab cakes, this creamy, hot crab dip with corn is baked in a light cream sauce that uses Greek yogurt and light mayo. It’s rich and flavorful but healthier than most other recipes. Plus, it’s easy to make and sure to be a hit at your next summer party. More crab recipes to try are these Baked Crab and Corn Cakes, Grilled Crab Legs, and this Hot and Cheesy Crab and Artichoke Dip.
Why I Love This Hot Crab Dip Recipe
I live on the bay in Long Island, so I eat a lot of crab in the summer. Mixed with fresh corn, this hot crab dip is the perfect appetizer for those warm, breezy evenings when we’re hanging out on the patio enjoying the sunset. Here are more reasons why I love this dish:
- Make Ahead: You can sauté the veggies and combine all the dip ingredients but wait to bake the crab dip until right before serving.
- Corn adds sweetness but also makes more for less: crab is expensive, so I love how the corn stretches this dish for more servings, saving you money.
- Creamy but Light: One serving has under 125 calories, making it healthier than most versions yet just as delicious.
If you make this hot crab dip recipe, I would love to see it. Tag me in your photos on Instagram or Facebook!
Crab Dip Ingredients
Here’s what you’ll need to make this hot crab and corn dip recipe. See the exact measurements in the recipe card below.
- Aromatics: Finely chop scallions and bell pepper. You can use any color bell pepper.
- Corn: If you’re making this hot crab dip during the summer, use fresh corn. Place an ear of corn in a large, shallow bowl and cut off the kernels. If corn isn’t in season, use thawed, frozen corn (canned corn will be too wet).
- Seasoning: Kosher salt and Old Bay (a spice blend with celery salt, black and red pepper, and paprika). If you don’t have it but have the individual spices, you can make your own mix or substitute seasoning salt or Cajun seasoning.
- Crab: This easy crab dip recipe uses canned lump or claw crab meat. It’s a huge timesaver compared to fresh crab since it’s a lot of work to get the meat out.
- Creamy Ingredients: This hot crab dip without cream cheese uses light mayonnaise and nonfat Greek yogurt to lighten it up.
- Lemon Juice for brightness
- Breadcrumbs: Top the crab dip with crushed butter crackers, panko, or gluten-free breadcrumbs.
How to Make Hot Crab Dip
Here’s how to make this simple hot crab dip. Scroll to the bottom to see the complete instructions.
- Cook the Veggies: Sauté scallions in a skillet, then add the bell peppers. Add the corn and salt, increase the heat to high, and cook until caramelized, only stirring a few times. Sprinkle with Old Bay and remove from the heat to cool.
- Make the Dip: Combine the crab, mayo, Greek yogurt, lemon juice, and the cooled corn mixture in a large bowl. Transfer to a medium-sized baking dish and top with crushed crackers.
- Bake the crab dip for 10 to 15 minutes at 450°F until golden and bubbly.
What is best served with hot crab dip?
When I serve this hot crab dip with corn and mayo at parties, I create a crudite platter with colorful veggies, like carrots, cucumbers, and celery sticks, with a few different crackers. It’s also great with pita, tortilla, and lentil chips.
And if you need more appetizers to pair with the dip, try Oysters Rockefeller, Deviled Eggs, and Bruschetta with Tomato and Basil.
How long does crab dip last in the refrigerator?
Crab dip lasts 3 days in the fridge and can be reheated in the microwave or oven. It can also be eaten cold.
More Dip Recipes You’ll Love
Hot Crab Dip Recipe with Corn
Ingredients
- olive oil spray
- ½ cup scallions, finely chopped
- ½ cup bell pepper, finely chopped
- 2 cups corn kernels
- 1/4 teaspoon kosher salt
- 2 tsp Old Bay
- 16 oz lump crab meat, see notes below
- ¼ cup light mayo
- ½ cup nonfat Greek yogurt
- 2 tablespoons lemon juice
- ¼ cup butter crackers, or gluten-free breadcrumbs, crushed for topping
- crudites, and/or butter crackers, for serving
Instructions
- Preheat oven to 450°F.
- Spray a skillet with olive oil spray and cook the scallions on medium heat until aromatic, 1-2 minutes.
- Add the bell peppers and cook until they soften, 2-3 minutes.
- Add corn, 1/4 teaspoon of salt & turn the heat to high; caramelize, 4-5 minutes, only stirring a few times. Add Old Bay spice and remove from heat. Allow to cool.
- In a large bowl, combine canned crab, light mayo, Greek yogurt, lemon juice & chilled corn. Gently mix & transfer to an oven safe baking dish about 8 x 8, a medium size baking dish or small round pie dish. Top with crushed crackers or panko. Bake for 10-15 minutes until golden & bubbly.
- Serve with crudites and crackers.
Last Step:
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• Lump or claw crab meat preferred for this recipe.
