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Hot Corn and Crab Dip

Hot Corn and Crab Dip

Hot Corn & Crab Dip |

I hate to brag, but isn’t that sometimes what blogging is all about…and as Julia Child said, “Don’t ever apologize [in the kitchen]!” She knew everyone who cooks a meal deserves a little bragging rights…no matter how good or bad the meal turns out.

So here’s my (not-so-humble) brag: Some of my writing was recently published in the beautiful new Cooking Light cookbook Good Mood Food. This book is all about healthy comfort food, whether you are comforted by pizza or brisket or Bibimbop or Lebanese Peppers or Plum Kuchen or Warm Coconut Rice Pudding or Sweet & Salty Peanut Chocolate Chunk Cookies or Sticky Buns. (Yes, I know it’s a long list, but I need to remember all the recipes I want to try!)

Some of the blogger members of the Cooking Light Bloggers Connection program were asked to submit thoughts on some of our favorite comfort food recipes from book. Here’s what I wrote:

“Traditional holiday recipes are funny fare. Why are some dishes served only once a year? In my family, it seems almost sacrilegious, even impossible, to serve those special foods at non-holiday times of the year. If I actually had the nerve to prepare my family’s Baked Crab Meat Casserole, served in crab shells, any day other than Christmas Eve, I wouldn’t dare tell Mom or my sisters, and I’d be a little worried that Grandma would admonish me from heaven. So, when I found this recipe for Cajun Hot Crab Dip, I was overjoyed that I could still have the comfort food flavors my heart craved with out breaking any family rules.”

Hot Corn & Crab Dip |

I made the Good Mood Food version of the crab dip recently, and well, let’s just say if I didn’t have so much history with my family’s crab dish, the Cooking Light version might be my new favorite. It was so good my husband and I ate practically the whole dip one night and just skipped dinner.

Here are the few changes I made to the original recipe to make it Hot Corn & Crab Dip:

  • Added 3 cobs of fresh corn since I literally have it coming out of my “ears,” thanks to farmer friends
  • Subbed 1 leek instead of the shallots and green instead of red pepper; forgot the garlic
  • Used canned instead of fresh crab (and actually subbed a can of oysters for 1 can of crab since I only had 1 can of crab – so if you don’t sub in oysters, your dip will probably be a more – ummm – appetizing color) Added more lemon juice since the oysters have a stronger flavor than crab; this made ALL the difference!

Hot Corn and Crab Dip

This easy dip is so good you will be eating the whole thing and skipping dinner.

  • Yield: 12 servings or less if you eat as dinner as we did! 1x


  • 1 teaspoon canola oil
  • 1 small leek, thinly sliced
  • 2 cans crabmeat, divided (or 1 can crabmeat plus 1 can oysters)
  • 1 tablespoon hot pepper sauce (such as Tabasco)
  • 2 teaspoons salt-free Cajun seasoning
  • 1/2 cup canola mayonnaise
  • 1/3 cup 1/3-less-fat cream cheese, softened
  • 1/2 cup minced green bell pepper
  • 3 cobs corn, kernels cut off
  • 3 tablespoons lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons Italian or regular panko breadcrumbs


  1. Preheat oven to 450°.
  2. Heat a sautee pan over medium heat; add oil. Toss in leek and cook for 3 minutes, stirring frequently; add juice from 1 can of crabmeat and cook 2 more minutes. Place 1 can crab (or oysters if using) in a food processor. Add the leek mixture, pepper sauce, and Cajun seasoning to crab; process until smooth. Spoon mixture into a large bowl, and stir in the other can of drained crab, mayonnaise, and the next 6 ingredients (through black pepper).
  3. Transfer the mixture to a 1-quart glass or ceramic casserole dish coated lightly with cooking spray. Sprinkle panko over crab mixture. Coat panko mixture with cooking spray. Bake at 450° for 30 minutes or until browned and bubbly. Let stand 5 minutes.
  4. Serve with crackers and/or fresh veggies.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

What are you cooking with corn these days? Do you have any foods that you only serve on Labor Day or other holidays?


Saturday 31st of August 2013

Hehe...yes, what fun would it be if you can't brag on your own blog? Congratulations! You're such a wonderful writer so I'm not surprised ;). This dip looks amazing! I just purchased tons of fresh corn on the cob (6 for $1!!! ), and I thought I'd just steam them. I'm ditching that idea now... We always eat "dduk mandu gook" or rice cake dumpling soup on Christmas and New Year's Day. I look forward to gathering around the table with everyone and making dumplings all night long.

Kristen @ Swanky Dietitian

Wednesday 28th of August 2013

This recipe looks fabulous!! I love that it is simple enough to make, but at the same time is enough to really wow! :)


Tuesday 27th of August 2013

Whoa!! That's so exciting!! I have a copy of that cookbook hanging around here somewhere so I'll have to go check it'll be like a little celeb sighting. :P


Tuesday 27th of August 2013

Haha...celeb sighting! That might be more than a 'humble' brag if I acknowledge that! I'd just be honored if you make this yummy recipes from your awesome blog have graced my dinner table twice this week: Tacos with Zucchini Corn Slaw and Zucchini Angel Hair Pancake! (Yes, I have glut of zucchini!)


Monday 26th of August 2013

When did you add the corn? I don't seem to see corn listed in the ingredients or in the directions. Thanks - it looks like a GREAT dip!


Tuesday 27th of August 2013

Thanks Vikki! Despite triple checking for details, sometimes the big things (like an ingredient in the TITLE of the recipe) can escape me! The corn should be added right after the green peppers. It's fixed now! Enjoy...this really is SO GOOD. Will you make for Labor Day or just for dinner? (:

EA Stewart

Monday 26th of August 2013

I am jealous, yet again, that you have a farmer friend to supply you with all your veggies! We certainly have a few "holiday only" recipes in our family, including my mom's homemade nut rolls, and the infamous cherry jello salad, plus now that Mr. Spicy and I host Christmas dinner, I have a potato casserole with loads of cream, butter, and cheese that I also serve once a year because it is so decadent. Love this crab dip & can definitely see that it is worthy of serving year round :-)Great cookbook too!


Tuesday 27th of August 2013

Oh boy, I gotta get your nut rolls recipe. Every Christmas my hubs talks about the nut rolls his aunt used to make. He would be so surprised if I made for him this year! Could I put in a reader request for you to blog on them this year come maybe November/December? (:

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