Ingredients
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Nonstick cooking spray
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1 cup frozen whole kernel corn, thawed
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1 cup chopped red sweet pepper
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2 teaspoon olive oil
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1 cup cooked crabmeat or one 6-ounce can crabmeat, drained, flaked, and cartilage removed
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1 cup shredded Monterey Jack cheese with jalapeño chile peppers (4 ounces)
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⅓ cup mayonnaise
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¼ cup sour cream
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¼ cup sliced green onions (2)
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¼ teaspoon freshly ground black pepper
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Broken tostada shells, toasted baguette-style French bread slices, and/or crackers
Directions
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Preheat oven to 425°F. Lightly coat a 1-quart quiche dish or shallow baking dish with cooking spray; set aside. In a shallow baking pan combine corn and sweet pepper. Drizzle with olive oil; toss to coat. Roast, uncovered, about 20 minutes or until vegetables start to brown, stirring occasionally. Remove from oven and let cool.
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Meanwhile, in a medium bowl stir together crabmeat, cheese, mayonnaise, sour cream, green onions, and black pepper. Stir in roasted vegetables. Transfer mixture to prepared dish. (To serve today, omit Step 3 and continue as directed in Step 4.)
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Cover with plastic wrap; chill for up to 24 hours.
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Preheat oven to 375°F. If chilled, remove plastic wrap. Bake about 20 minutes or until bubbly around edges. Serve with toasted broken tostada shells, baguette slices and/or crackers.
Nutrition Facts (per serving)
| 151 | Calories |
| 12g | Fat |
| 5g | Carbs |
| 7g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 10 | |
| Calories 151 | |
| % Daily Value * | |
| Total Fat 12g | 15% |
| Saturated Fat 4g | 20% |
| Cholesterol 29mg | 10% |
| Sodium 180mg | 8% |
| Total Carbohydrate 5g | 2% |
| Total Sugars 1g | |
| Protein 7g | 14% |
| Vitamin C 20.7mg | 23% |
| Calcium 101mg | 8% |
| Iron 0.4mg | 2% |
| Potassium 150mg | 3% |
| Folate, total 20.2mcg | |
| Vitamin B-12 1.7mcg | |
| Vitamin B-6 0.1mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.