Info
- Course: Hot Appetizer
- Skill Level: Easy
- Cost: Moderate
- Favorited: 41 Times
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Corn-and-Crab Dip
Cookbook
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 its inspiration from my restaurants’ top soup offering.
Ingredients
- ½ cup homemade mayonnaise or top quality store-bought
- ¼ cup sour cream
- 1 egg
- ½ cup Pepper Jack cheese, grated
- ½ cup Monterey Jack cheese, grated
- ¼ cup Parmesan cheese, grated
- ¼ cup green onion, minced
- ½ cup green bell pepper, small dice
- 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 tsp salt
- ½ tsp black pepper, freshly ground
- 1 lb crab claw meat, picked clean of all shell
Directions
1. Preheat oven to 350 degrees.
2. In a large mixing bowl, mix the mayonnaise, sour cream, and egg together. Add the remaining ingredients, except for the crab, and mix until thoroughly blended. Gently fold in the crabmeat.
3. Place in a 1½-quart buttered baking dish and bake 20-25 minutes, until bubbly.
4. Serve with crackers or pita trangles.
© 2006 Robert St. John
Nutritional Information
Nutrients per serving
Nutritional information is based on 16 servings.
135 kcal
11 % daily value
12 % daily value
1 % daily value
184 mg
20 mg
9 g
1 g
0 g
3 g
51 mg
385 mg
3 g
10 g
4 % daily value
