• 1   cup 
    frozen whole kernel corn
  • 1/3  cup 
    chopped red or green sweet pepper
  • 1  6 - 8  ounce package 
    flake-style imitation lobster, drained and coarsely chopped
  • 1   cup 
    shredded Monterey Jack cheese with jalapeno peppers (4 ounces)
  • 1/3  cup 
  • 1/4  cup 
    sour cream
  • 1   teaspoon 
    finely shredded lemon peel
    Vegetable dippers and/or crackers
Preheat oven to 425 degrees F. In a shallow baking pan, combine corn and sweet pepper. Roast, uncovered, about 15 minutes or until vegetables start to brown, stirring occasionally. Remove from oven. Reduce oven temperature to 350 degrees F.
Meanwhile, in a medium bowl, stir together imitation lobster, cheese, mayonnaise, sour cream, and lemon peel. Stir in roasted vegetables.
Transfer mixture to an ungreased 8-inch quiche dish or shallow baking dish. Bake, uncovered, about 20 minutes or until heated through. Serve with vegetables and/or crackers. Makes 10 to 12 servings.
Nutrition information
Per Serving: cal. (kcal) 139, Fat, total (g) 11, chol. (mg) 22, sat. fat (g) 4, carb. (g) 5, Monosaturated fat (g) 0, Polyunsaturated fat (g) 3, fiber (g) 0, sugar (g) 1, pro. (g) 6, vit. A (IU) 389, vit. C (mg) 8, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 0, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 8, Cobalamin (Vit. B12) (g) 0, sodium (mg) 144, Potassium (mg) 77, calcium (mg) 91, iron (mg) 0, Percent Daily Values are based on a 2,000 calorie diet
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