This hot crab dip with sweet summer corn and a butter cracker topping makes a delicious appetizer if you’re entertaining.
![Hot Crab Dip](https://www.skinnytaste.com/wp-content/uploads/2024/06/Crab-and-Corn-Dip-7.jpg)
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.
![Hot Crab Dip](https://www.skinnytaste.com/wp-content/uploads/2024/06/Crab-and-Corn-Dip-9.jpg)
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.
![crab and bell peppers in a skillet](https://www.skinnytaste.com/wp-content/uploads/2024/06/Crab-and-Corn-Dip-2-550x825.jpg)
![crab corn and cream cheese in a bowl](https://www.skinnytaste.com/wp-content/uploads/2024/06/Crab-and-Corn-Dip-3-550x825.jpg)
![Crab Dip with corn ready to bake.](https://www.skinnytaste.com/wp-content/uploads/2024/06/Crab-and-Corn-Dip-4-550x825.jpg)
- 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.
![Hot Crab and Corn Dip](https://www.skinnytaste.com/wp-content/uploads/2024/06/Crab-and-Corn-Dip-5.jpg)
More Dip Recipes You’ll Love
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Yield: 8 servings
Serving Size: 1 /2 cup
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Preheat oven to 450°F.
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Spray a skillet with olive oil spray and cook the scallions on medium heat until aromatic, 1-2 minutes.
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Add the bell peppers and cook until they soften, 2-3 minutes.
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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.
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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.
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Serve with crudites and crackers.
Last Step:
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• Fresh or frozen corn works best, skip canned– it will be too wet.
• Lump or claw crab meat preferred for this recipe.
Serving: 1 /2 cup, Calories: 124 kcal, Carbohydrates: 12.5 g, Protein: 13 g, Fat: 2.5 g, Saturated Fat: 0.5 g, Cholesterol: 61.5 mg, Sodium: 452.5 mg, Fiber: 1.5 g, Sugar: 2.5 g