Corn-and-Crab Dip

• 1/2 cup homemade mayonnaise or top quality store-bought
• 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 cheese, grated
• 1/4 cup green onion, minced
• 1/2 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
• 1/2 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.
3. Add the remaining ingredients, except for the crab, and mix until thoroughly blended.
4. Gently fold in the crabmeat.
5. Place in a 1 1/2-quart buttered baking dish and bake 20-25 minutes, until bubbly.
6. Serve with crackers or pita trangles.

mayonnaise, sour cream, egg, pepper, cheese, parmesan cheese, green onion, green bell pepper, garlic, bay seasoning, worcestershire sauce, lemon juice, hot sauce, mustard, corn, salt, black pepper, crab claw meat

Taken from www.cookstr.com/recipes/corn-and-crab-dip (may not work)