Hot Crab and Shrimp Dip or Fondue
It takes about 60 minutes to cook, but preparation is a breeze and the results are really worth it! Provide fondue or seafood cocktail forks to dip the bread in the dip and allow guests to serve themselves.
Can also be made as a fondue dip - and serve the pieces of bread to dip with the fondue forks
For the Dip:
1 pint of sour cream
1/4 cup of chopped scallions
1 (8 ounce) package cream cheese (softened)
1 cup shredded white cheddar cheese
1 cup of shredded Monterey Jack cheese
1 (16 ounce) package or canned crabmeat, reserve some pieces (I used fresh-frozen King crab that came vacuum packed)
4 (4 ounce) packages of frozen tiny shrimp, defrosted and squeeze excess water out of shrimp - I did not use shrimp
1 Tablespoon of Worcestershire sauce
2 Tablespoons of Dijon mustard
If you don't want to go through the trouble of baking the bread yourself, get a freshly baked one at a local artisan bakery.
Mix all the dip ingredients together, place in a covered container and refrigerate for at least 3 hours or overnight.
Preheat oven to 375°F.
Cook the dip approximately 1 hour or until hot, thick and bubbly.
Place hot crab dip in the center of a platter (or in a fondue pot with a double boiler liner filled with hot water). Surround with reserved bread chunks, buttery crackers, water crackers and chunks of crabmeat and the cooked shrimp.
SOURCE: A Season for Joy - Article by Sonia R. Martinez - December 7, 2004 - The Hawaii Tribune-Herald of Hilo