Roasted Corn and Sweet Pepper Crab Dip
It’s not often you hear a comparison between Portland, Maine and Dallas, Texas; however, yesterday’s Ft. Worth Star-telegram contrasted some crazy weather between the two this week. On Monday here in Texas we had a high of just 74 degrees- unheard of for 113 years! On the same day it was 91 degrees in Portland – record highs for all of you there. It seemed that the two cities had traded weather. With a good rain and cool temperatures it sure felt like it here – I loved every minute of it!
Since Portland was kind enough to lend us their cool temperatures, Crab Dip seems to be the perfect way to celebrate our good fortune! Crab is one of my favorites, and this combination with fresh roasted corn and sweet peppers is truly a delicious bite of the Northeast.
For you in Portland dealing with the Texas-like heat, I’d recommend you pack up a batch of Cowboy Cookies and head to the beach!
Roasted Corn and Sweet Pepper Crab Dip
Ingredients
1 large ear of corn cut from cob, or 1 cup frozen corn thawed
1/2 of a large red sweet pepper, diced small (about 1/2-3/4 cup)
2 teaspoons olive oil
1 cup cooked crab meat drained, flaked, and cartilage removed
1 cup shredded pepper jack cheese
1 (4 oz) package cream cheese
1/3 cup mayonnaise
1/4 cup sliced green onions (more for garnish if desired)
1/2 teaspoon Old Bay seasoning
1/8 teaspoon fresh ground pepper
Directions
Preheat oven to 425 degrees.
Combine corn and sweet pepper in a small bowl. Drizzle with olive oil; toss to coat. Place on a backing sheet and roast, uncovered, about 20 minutes or until vegetables start to brown, stirring occasionally. Remove from oven and let cool.
Meanwhile, stir together crabmeat, cheese, cream cheese, mayonnaise, green onions, Old Bay, and black pepper. Stir in roasted vegetables. Place in a 1 quart shallow baking dish with cooking spray.
Bake at 425 about 20 minutes or until bubbly around edges. Serve with toasted baguette slices, tortilla chips and/or crackers.
Note: You can make this up ahead of time, refrigerate and bake before your event.
Love Crab? Crab Cakes with Rémoulade, Baked Parmesan Crab Dip
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Hugs, Cathy
Wow! 74 degrees… thats crazy. I wish it was like that by us, we are a little further south of you in Texas. 🙂 Still hot here, but at least getting rain. This dish looks and sounds amazing, love that you added red peppers to it!
What a great flavor combination. Have to pin. Thanks for sharing at Thursdays Treasures.