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Roasted Corn and Pepper Crab Dip | mommyshomecooking.com

Roasted Corn and Pepper Crab Dip

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 -6


  • 1 cup frozen whole kernel corn, thawed
  • 1 cup red sweet pepper, chopped
  • 2 teaspoons olive oil
  • Salt and peper, to taste
  • 1 cup natural lump crabmeat, flaked
  • 1 cup Monterey Jack cheese with jalapeño, shredded
  • 1/3 cup mayonnaise
  • 1/4 cup sour cream
  • 1/4 cup green onions sliced


  • Preheat oven to 425º F. Cover a shallow baking dish with aluminum foil and lightly coat with nonstick cooking spray; set aside.
  • In a small bowl combine corn and sweet pepper. Drizzle with olive oil, and season with salt and pepper; toss to coat. Roast, uncovered, about 15 minutes or until vegetables start to brown, stirring occasionally. Remove from oven and let it cool.
  • Reduce oven temperature to 375º F. Lightly grease a small quiche dish or iron skillet. Set aside.
  • While the veggies are cooling, in a medium bowl stir together crabmeat, cheese, mayonnaise, sour cream, and green onions. Stir in roasted vegetables. Transfer mixture to prepared dish.
  • Bake about 20 minutes or until bubbly around edges.
  • Serve with tortilla or pita chips.


You can prepare this recipe ahead and chill for up to 24 hours.br]
Recipe slightly adapted from[ Better Homes and Garden