Corn-and-Crab Dip

This image courtesy of Joseph DeLeo

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.

Cooking MethodBaking



Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionCasual Dinner Party, Cocktail Party, Game Day

Recipe CourseHot Appetizer

EquipmentBaking/gratin Dish

Five Ingredients or LessYes


Taste and TextureCheesy, Creamy, Hot & Spicy, Salty, Umami

Type of DishDip/spread


  • 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


  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.


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