Skip to content

Robert St. John

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

Corn and Crab Dip

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 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 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

Cinnamon Cream Syrup

This pairs perfectly with Sweet Potato Pancakes. It may be better than the pancakes themselves (and they’re great). But try this recipe on regular pancakes, waffles, and French toast.

Read more

Sweet Potato Pancakes

I ate my first sweet potato pancake during my only visit to Gatlinburg, Tennessee. My family, along with another couple and their young children rented a cabin in the mountains during spring break. I woke every morning and headed into town for breakfast. I would imagine Gatlinburg has more pancake houses per capita than any place on the planet. My problem is that I never found a good-tasting pancake until I happened across sweet potato pancakes at one of the pancake houses. We serve a version of this recipe at The Midtowner. The Cinnamon Cream Syrup is a must.

Read more

RSJ’s Smoked Yellowfin Tuna Dip

The smoked tuna dip at Harbor docks is, by far, the best in the area. Actually, it’s the best I have ever tasted. Over the years I have taken a few stabs at recreating a Harbor Dock’s version, but always come up short. After several failed attempts, and facing a cookbook deadline, I finally worked up a recipe for smoked crab dip, which is excellent, though my wife still prefers Harbor Docks smoked tuna dip.

Read more