Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Cilantro Spiked Corn, Crab, and Avocado Dip

Corn, crab, and avocado work well when paired together in a cold offering. The cilantro adds an additional coolness which makes this the perfect summer dip.

Ingredients

3 Tbsp lime juice, freshly squeezed
2 Tbsp Tequila
¼ cup olive oil
1 tsp salt
3 avocados
1½ cup fresh cooked corn, cut from the cob (use frozen kernals if fresh is not available)
2 Tbsp red bell pepper, finely diced
1 tsp garlic, minced
¼ cup onion, finely chopped
1 cup fresh lump crab meat, picked of all shell
⅛ tsp cayenne pepper
1 Tbsp hot sauce
1 Tbsp fresh chopped cilantro

Instructions

Combine tequila, lime juice, olive oil, salt, hot sauce and cayenne pepper in a mixing bowl.

Peel and small dice the avocado, quickly placing the avocado in the lime juice mixture and tossing well so avocado is well coated.

Fold in remaining ingredients.

 

Recent Recipes

A Quiche for David

Quiche is French in origin, so this recipe is probably an abomination to some. My friend David Trigiani is a dual-citizen Italian is always taking a stand in the French food versus Italian food debate. Heavy whipping cream is a must, and never buy pre-shredded mozzarella. Grate your own. The same goes for parmesan cheese. Never, I repeat never buy that powdery substance in the green can. Invest in a good grater and you'll be a better cook for it. David lives in Jackson, Mississippi, but spends most of his holidays in Italy. He’s an excellent cook, though I have never eaten quiche in his home. Maybe this will inspire him, and I’ll get an invitation.

Read more

Orange Crepes with Sugared Cranberries

I prefer fruit over chocolate after a meal. Orange and cranberries are a perfect pairing, especially during the holidays. This is an excellent and easy dessert after a heavy meal. These can be served individually on small plates or in a casserole for a buffet.

Read more

Grilled Tripletail with Lump Crab and Chive Beurre Blanc

Tripletail has always been my favorite Gulf fish. The old-timers used to say, "If you can see a tripletail, you can catch a tripletail." They have this peculiar habit of floating near the surface around buoys, crab traps, and other floating objects, often lying on their sides and appearing almost lifeless. This behavior makes them easy to spot and, if you're quick with your cast, easy to hook. The meat is mild, white, and flaky—perfect for grilling. Pairing it with lump crab and a chive beurre blanc elevates this dish to something truly special.

Read more