Crab and Shrimp Dip

Name: Crab and Shrimp Dip
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 227 grams chive and onion cream cheese, softened; 2 Tbsps chopped fresh dill; 237 milliliters cooked chopped imitation crabmeat; 4 servings Olive oil; 59 milliliters shredded Parmesan; 1 teaspoon hot pepper sauce; 237 milliliters cooked chopped shrimp; 1 loaf sourdough round bread or baguette, cut into 16 slices; 2 Tbsps white wine; 1 teaspoon Worcestershire sauce

Crab and Shrimp Dip might be a good recipe to expand your hor d'oeuvre recipe box. Watching your figure? This pescatarian recipe has 700 calories, 28g of protein, and 30g of fat per serving. This recipe serves 4. This recipe covers 19% of your daily requirements of vitamins and minerals. If you have olive oil, sourdough round bread, parmesan, and a few other ingredients on hand, you can make it. It is perfect for The Super Bowl. From preparation to the plate, this recipe takes roughly 35 minutes.

Instructions

Preheat oven to 400 degrees F.

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Oven

Combine the first 5 ingredients in a large bowl.

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Bowl

Mix on medium speed using a hand mixer until blended. Fold in the crab and shrimp.

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Shrimp

Crab

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Hand Mixer

Transfer to a shallow 2-cup baking dish. Top with Parmesan.

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Parmesan

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Baking Pan

Bake for 20 minutes or until top is lightly brown.

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Oven

To make the toasted bread slices, place bread slices on a baking sheet.

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Bread

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Baking Sheet

Brush with olive oil on both sides.

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Olive Oil

Bake in oven for 8 minutes while dip is also baking.

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Dip

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Oven

Serve crab and shrimp dip with toasted bread slices.

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Shrimp

Bread

Crab

Dip

Equipment

Ingredients

Servings:

227grams

chive and onion cream cheese, softened 2Tbsps

chopped fresh dill 237milliliters

cooked chopped imitation crabmeat 4servings

Olive oil 59milliliters

shredded Parmesan 1teaspoon

hot pepper sauce 237milliliters

cooked chopped shrimp 1loaf

sourdough round bread or baguette, cut into 16 slices 2Tbsps

white wine 1teaspoon

Worcestershire sauce

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. One wine you could try is Antica Chardonnay (Mountain Select). It has 4.5 out of 5 stars and a bottle costs about 29 dollars.