Dilly Crab and Grilled Corn
2nd Street Bistro

tracy2018 Season, Recipes


  • 6 ears  Fresh corn, shucked and silked
  • 8 oz      Chesapeake Bay crab, lump meat
  • 2 each  Peppers, small diced
  • 2 oz       Fresh dill, chopped
  • 1 oz       Fresh chives, chopped
  • 1 each Lemon, zested
  • 2 each Lime, zested
  • 1 cup   Creme Fraiche
  • As needed Kosher salt
  • As needed fresh ground pepper


On a preheated grill, cook corn on all sides until done (1-2 minutes per “side.”)  There should be a fair amount of carmelization from the gill on the corn, but not burnt. Once the corn is cool enough to handle, cut the kernels, off the cob.  Combine all ingredients in a large bowl and stir to combine.  Enjoy with friends and family!

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