Corn and Crab Dip

Appetizers

The corn and crab bisque served at our restaurants is a recipe that we have been serving from day one. As with the oyster and artichoke dip, this dish gets it’s inspiration from my restaurant’s top soup offering.

Ingredients

1 /2 cup Blue Plate Mayonnaise

1 /4 cup sour cream

1 egg

1 /2 cup Pepper jack cheese, grated

1 /2 cup Monterey Jack Cheese, grated

1 /4 cup Parmesan, grated

1 /4 cup green onions, minced

1 /2 cup green bell pepper, diced

2 tsp garlic, minced

2 tsp Old Bay Seasoning

2 Tbsp Worcestershire sauce

2 Tbsp lemon juice, freshly squeezed

1 tsp hot sauce

2 tsp Creole mustard

1 cup Corn, freshly cooked, or frozen

1 pound crab claw meat, free of shells

1 tsp salt

1 /2 tsp black pepper, freshly ground

Instructions

Preheat oven to 350 degrees F.

In a large mixing bowl, mix the Blue Plate Mayonnaise, sour cream and egg together. Add remaining ingredients, except for crab and mix until thoroughly blended. Gently fold in the crab meat.

Place in a 1 1 /2-quart buttered baking dish and bake 20-25 minutes, until bubbly.

Serve with crackers, French bread croutons, or herbed pita triangles.

Yield: 1 quart

Recent Recipes

Potato Gratin

Potatoes are the one vegetable I could never give up. Fried, roasted, mashed, or scalloped—doesn’t matter, they’re always on the table in one form or another. This gratin is my favorite way to make them feel a little more special. It’s rich, creamy, and just decadent enough to make it feel like you’re putting in some extra effort. There’s a good bit of cheese in this recipe, but that’s exactly how it should be. The combination of sharp white Cheddar, gruyere, and Parmesan gives it the perfect balance of nuttiness, creaminess, and tang. And using Yukon gold potatoes instead of russets makes a big difference. They have just the right amount of starch to get creamy without getting mushy. This dish is a showstopper on the holiday table, but I’d eat it on a random Tuesday without hesitation.

Orange Cranberry Muffins

These muffins are like Christmas morning in a bite—bright, citrusy orange paired with tart, bursting cranberries. The combination feels like something you'd find in a festive basket dropped off by a thoughtful neighbor. Perfect for Christmas gift giving or to have on hand for guests throughout the holiday.

Chocolate Christmas Cheesecake

Chef Linda Roderick has been by my side through these cookbooks for over two decades, and there’s no one I’d rather have guiding me through a cheesecake recipe. She’s a master of the craft—steady, exacting, and always aiming for perfection. This rich, decadent chocolate cheesecake is no exception. It's all about balance. The deep, smooth chocolate filling meets a crisp, slightly salty crust for a perfect bite every time. Ensure your cream cheese is at room temperature before mixing—otherwise, you’ll end up with lumps. And when you melt the chocolate, give it time to cool slightly before mixing it into the batter, so you don’t end up with curdled filling. It’s worth the patience, every time. A few techniques can elevate this recipe to another level: chilling the dough overnight for a richer flavor, using a water bath to ensure an ultra-smooth texture, and letting the cheesecake rest for at least 24 hours before serving for the best flavor.

RobertStJohn.com