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photo Roasted Corn and Crab Dip Recipe | Say Mmm

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.
10 Servings - 24 hr 25 min -
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Servings:10  | Calories:140 | Total Fat:12g  | Chol:12mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 12g
18 %
Sat Fat 4g
20 %
Total Carb 6g
2 %
Fiber 1g
4 %
Sugars 2g
Cholesterol 12mg
4 %
Sodium 103mg
4 %
Protein 4g
8 %
35% Mayonnaise
30% Shredded Monterey Jack cheese
21% Others combined
13% Frozen whole kernel corn
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


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

Directions : View recipe directions on
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