Corn and Crab Dip — Robert St. John

Ingredients

• 1 /2 cup Blue Plate 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