Hot Crab Dip

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Servings: 4 Prep: 20 min Cook: 40 min Dairy Free Gluten Free Freezable Junk Food Makeover Oven Simple Added 7 months ago Updated 7 months ago

Missing nutrition data for: Crab Meat, Red Bell Peppers, Jalapeño Pepper, Mayonnaise

Ingredients

1 tablespoon avocado oil

1 cup crab meat, cooked ⚠

2 red bell peppers ⚠

2 green onions

1 jalapeño pepper, optional ⚠

1 cup frozen corn

2 teaspoons extra virgin olive oil

½ cup mayonnaise ⚠

¼ teaspoon ground black pepper

Instructions

1. Preheat oven to 425F. Allow the corn to thaw.

2. Lightly coat a shallow baking dish with avocado oil; set aside.

3. Drain, flake and remove cartilage from crabmeat if necessary. Chop the peppers and the green onions. Wearing gloves, deseed and mince jalapeño pepper.

4. In a shallow baking pan combine corn and peppers. Drizzle with olive oil; toss to coat.

5. Roast, uncovered, about 20 minutes or until vegetables start to brown, stirring occasionally. Remove from oven and let cool.

6. In a medium bowl stir together crabmeat, mayonnaise, green onions, and black pepper. Stir in roasted vegetables. Transfer mixture to prepared dish.

7. Preheat oven to 375F. Bake about 20 minutes or until bubbly around edges. Serve.

Per serving incomplete

1965

Cal

22g

Carbs

219g

Fat

Protein

Carbs 4%

Fat 95%

Protein 1%