Crabby Corn Dip

This past weekend Joe and I were honored at an engagement party (thank you to our hosts for making us feel so special and for a great night!)  I wanted to bring an appetizer, something summery, good for a crowd and easy for the hostess to serve so  I turned to Better Homes and Gardens.  I used their recipe for Roasted Corn and Crab Dip as my inspiration and I think it turned out pretty well!   I used a shortcut and picked up some frozen TJ’s crab cakes  but you could use plain crabmeat if you’d rather.  If crab isn’t your thing and you’re looking for a party appetizer to please a crowd, check out my Get You Married Spinach-Artichoke DipBuffalo Blue Cheese Dip or Bacon Pimento Cheese Bliss Dip.

What to buy:

  • 1 and 1/2 cups frozen whole kernel corn
  • 1 cup red pepper, diced
  • 2 teaspoons olive oil
  • 2 crab cakes, thawed (or 1 cup crabmeat or one 6-ounce can crabmeat, drained, flaked, and cartilage removed)
  • 1 cup shredded Monterey Jack cheese
  • 1 cup mayonnaise
  • 1 teaspoon freshly ground black pepper
  • 1 jalapeño, diced
  • 2-3 garlic cloves, minced
  • mini pitas, baguette slices, and/or crackers

What to do:

  • preheat oven to 425
  • combine corn and peppers, drizzle with olive oil; toss to coat and roast, uncovered, about 20 minutes, shaking pan occasionally
  • remove from oven and let cool
  • in a medium bowl stir together crab cakes, cheese, mayonnaise, jalapeno, garlic and black pepper
  • stir in roasted vegetables and transfer to baking dish dish
  • preheat oven to 375  and bake about 20 minutes or until bubbly around edges
  • serve with toasted pita bread, baguette slices and/or crackers

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