Name: Hot Corn and Crab Dip
Ingredients: 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

Description

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

Ingredients

Scale

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

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Instructions

Preheat oven to 450°.
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).
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.
Serve with crackers and/or fresh veggies.