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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.


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


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


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