This hot crab dip with sweet summer corn and a buttery cracker topping is a crowd-pleasing appetizer—perfect for backyard gatherings and easy entertaining.
Hot Crab and Corn Dip
If you enjoy crab cakes, you’ll love this creamy hot crab and corn dip. Baked in a light cream-style sauce made with nonfat Greek yogurt and light mayo, the dip delivers rich flavor with fewer calories than classic versions. It’s quick to prepare, stretches further by adding sweet corn, and makes a fantastic summer appetizer for parties.
Why I Love This Hot Crab Dip Recipe
I live on the bay in Long Island, so crab is a summer staple for me. Combined with fresh corn, this hot crab dip is the ideal appetizer for warm evenings on the patio. It’s flavorful, simple to make, and versatile—here’s what I especially like about it:
- Make-ahead friendly: Sauté the aromatics and prepare the dip mixture ahead of time; bake just before serving so it’s hot and bubbly.
- Stretch your crab: Fresh or frozen corn adds sweetness and bulk, helping you serve more people without needing more crab.
- Creamy yet lighter: Using Greek yogurt and light mayo keeps the dip rich in texture while keeping calories lower than traditional cream cheese-based dips.
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Crab Dip Ingredients
Below are the key components for this hot crab and corn dip. Exact measurements are in the recipe card further down.
- Aromatics: Finely chopped scallions and bell pepper (any color).
- Corn: Fresh or thawed frozen corn works best. Canned corn tends to be too wet.
- Seasoning: Kosher salt and Old Bay seasoning (or your preferred seafood spice blend).
- Crab: Canned lump or claw crab meat keeps this recipe quick and convenient.
- Creamy base: A combination of light mayonnaise and nonfat Greek yogurt creates a lighter, creamy sauce.
- Topping: Crushed butter crackers, panko, or gluten-free breadcrumbs for a crisp finish.
How to Make Hot Crab Dip
This hot crab dip is straightforward to prepare. The following summary explains the method; see the recipe card below for full details and exact measurements.
- Cook the vegetables: Spray a skillet with a little olive oil, cook scallions over medium heat until fragrant, then add bell pepper. Add the corn and 1/4 teaspoon kosher salt, raise the heat to high and let the corn caramelize for 4–5 minutes, stirring only a few times. Sprinkle with Old Bay and remove from the heat to cool slightly.
- Make the dip: In a large bowl, gently combine the cooled corn mixture with canned lump crab, light mayonnaise, nonfat Greek yogurt, and lemon juice. Mix carefully to preserve some crab lumps.
- Bake: Transfer the mixture to an ovenproof dish (about 8 x 8 inches or a medium baking dish). Top with crushed butter crackers, panko, or gluten-free breadcrumbs. Bake at 450°F for 10–15 minutes, until the top is golden and the dip is hot and bubbly.
What to Serve with Hot Crab Dip
This dip pairs well with a colorful crudité platter—carrot sticks, cucumber, and celery—alongside a selection of crackers. It’s also delicious with pita chips, tortilla chips, or lentil chips for variety. For a fuller appetizer spread, combine the dip with deviled eggs, bruschetta, or baked crab-and-corn cakes.
Storage and Leftovers
Store leftover crab dip in a sealed container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through, or enjoy it cold as a chilled spread.
More Dip Ideas
- Hot Spinach Dip
- Hummus
- Mexican Layer Dip
- Artichoke Dip
- Lighter Buffalo Chicken Dip
- Whipped Feta Dip
Hot Crab Dip Recipe with Corn
Yield: 8 servings
Serving size: 1/2 cup
Prep: 15 mins · Cook: 25 mins · Total: 40 mins
Ingredients
- Olive oil spray
- 1/2 cup scallions, finely chopped
- 1/2 cup bell pepper, finely chopped
- 2 cups corn kernels (fresh or thawed frozen)
- 1/4 teaspoon kosher salt
- 2 teaspoons Old Bay seasoning
- 16 oz lump crab meat (or claw crab, drained)
- 1/4 cup light mayonnaise
- 1/2 cup nonfat Greek yogurt
- 2 tablespoons lemon juice
- 1/4 cup crushed butter crackers or gluten-free breadcrumbs for topping
- Crudités and/or butter crackers for serving
Instructions
- Preheat the oven to 450°F.
- Spray a skillet with olive oil and cook the scallions over medium heat until aromatic, about 1–2 minutes. Add the bell pepper and cook 2–3 minutes until softened.
- Add the corn and 1/4 teaspoon kosher salt. Increase heat to high and caramelize the corn for 4–5 minutes, stirring only occasionally. Stir in Old Bay seasoning, remove from heat, and let cool slightly.
- In a large bowl, gently combine the crab meat with light mayo, Greek yogurt, lemon juice, and the cooled corn mixture. Transfer to an 8 x 8-inch baking dish or similar-size ovenproof dish.
- Sprinkle the top with crushed crackers or panko. Bake for 10–15 minutes until golden and bubbly. Serve warm with crudités and crackers.
Notes
Fresh or frozen corn gives the best texture and flavor—avoid canned corn, which is often too watery. Lump or claw crab meat both work well for this recipe.
Nutrition (per 1/2 cup)
Calories: 124 · Protein: 13 g · Carbs: 12.5 g · Fat: 2.5 g · Fiber: 1.5 g
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