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

Salsa

Makes about 3 cups Place all ingredients into the bowl of a food processor with the blade attachment. Pulse several…

Read more

Pastel de Huevo

OK, so it’s a quiche. But “Mexican Quiche” just didn’t sound right. I’ve already thrown in an Italian version in this book. I don’t want to do even more to insult the Francophiles. So, we’ll just call it an egg pie. If you have a Mexican market nearby, purchase your chorizo there (unless you make your own). Substitute queso cotija or queso chihuahua for a little more depth in the flavor profile. Leftover salsa can be used for a topping on scrambled eggs or a dip with chips later in the day.

Read more

Baked Potato Quiche

I call this recipe “Comfort quiche.” It’s perfect for a cold December evening. The great thing about quiche is that it can be prepared in advance and held cold in the refrigerator or frozen up to a couple of weeks. When the holidays are hectic and the house is crowded, this quiche is perfect as a lap meal in front of the fireplace served alongside a light salad.

Read more