Corn and Crab Dip

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

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