1 cup frozen whole corn kernels thawed
1 cup red sweet pepper chopped
2 teaspoons olive oil
Salt and pepper to taste
1 cup fresh crabmeat flaked
1 cup shredded cheese
1/3 cup mayonnaise
1/4 cup sour cream
1/4 cup green onions sliced



1. Preheat oven to hot 220% C
2. Cover a shallow baking dish with foil
3. Lightly coat with cooking spray, set aside
4. In a small bowl combine corn, sweet pepper and a drizzle with olive oil
5. Season with salt and pepper tossing to coat
6. Roast uncovered for about 15 minutes or until vegetables start to brown
7. Stir occasionally. Remove and let cool
8. Reduce oven to 190% C and lightly grease a small quiche dish
9. In a medium bowl stir together crabmeat, cheese, mayonnaise, sour cream, onions
10. Stir in roasted vegetables and transfer mixture to prepared dish
11. Bake about 20 minutes or until bubbly around the edges
12. Serve with tortilla or pitta chips


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