Corn-and-Crab Dip Recipe
- 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
- Preheat oven to 350 degrees.
- 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.
- Place in a 1½-quart buttered baking dish and bake 20-25 minutes, until bubbly.
- Serve with crackers or pita trangles.
