Recipes With Chef William Turner: Crab & Corn Brie Dip

By Chef William Turner

This is a classic dip that’s great for the cooler weather and a ‘lil taste of New Orleans! Hope you guys enjoy!


  • 8 oz crab drained
  • 8 oz Brie cubed
  • 8 oz heavy cream
  • 4 oz Parmesan grated
  • 3 oz diced red peppers 
  • 3 oz diced green onions
  • 3 oz panko
  • 6 oz butter
  • 1 tbsp flour
  • 1 tsp minced garlic
  • 1 tsp Worcestershire
  • Squeeze of lemon
  • 1 dash of hot sauce
  • Season with old bay, blackening, salt, pepper


  • In a sauce pan, melt 3 oz butter and 3 oz flour to make a roux. Stir constantly for 3-5 minutes over medium heat. The roux will be blonde in color. Set a side for later use.
  • In an oiled sauce pan over medium heat, add peppers, onion, corn and then sauté.
  • Then add crab and garlic. After a minute or two, and seasoning and lemon.
  • Add cream and wait 1 minute, then add the roux using a whisk. Next is Worcestershire, hot sauce and cheese and keep stirring. The dip should thicken pretty quickly. Remove from heat. 
  • Pre-heat oven to 350 convection. 
  • Spoon crab dip into an appropriate backing dish or cast iron. Top with bread crumbs mixed with melted butter. Place in oven for 10-15 minutes or until golden brown.
  • Serve with pita points or chips!

Whether it’s a celebrity dinner, bachelorette party or corporate event, Chef William Turner has made a name for himself as the Valley’s go-to private chef. Learn more at

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