Hot Crab and Shrimp Dip
Hot Crab and Shrimp Dip might be just the hor d'oeuvre you are searching for. This recipe serves 5. One serving contains 293 calories, 17g of protein, and 24g of fat. Head to the store and pick up mayonnaise, garlic powder, whole-grain mustard, and a few other things to make it today. It can be enjoyed any time, but it is especially good for The Super Bowl. From preparation to the plate, this recipe takes approximately 25 minutes. It is a good option if you're following a gluten free and pescatarian diet.
Instructions
Combine first 4 ingredients in a small bowl. Stir in crab, shrimp, and cheese. Spoon mixture into a 3-cup baking dish.
Bake at 375 for 15 to 20 minutes or until bubbly.
Recommended wine: Chardonnay, Muscadet, Riesling
Chardonnay, Muscadet, and Riesling are great choices 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. You could try Xavier Monnot Bourgogne Les Grandes Coutures Chardonnay. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 30 dollars per bottle.
![Xavier Monnot Bourgogne Les Grandes Coutures Chardonnay]()
Xavier Monnot Bourgogne Les Grandes Coutures Chardonnay
Chardonnay Les Grandes Coutures is from three plots bordering Meursault with vine ages from 15 to 51 years. Soils are predominantly argile (clay), bringing weight and texture to this Bourgogne Blanc.The 2015 vintage shows aromas of ripe melon, hazelnut, and lemon custard, and tend to be broader and more textural than wines from neighboring villages. Aging small French oak barrels lends notes of toast and vanilla.White Burgundy, with its richness, texture, and toasted flavors pairs well with light fish and shellfish and can counterbalance cream-based sauces. Oak-aged Chardonnay from warmer climates lends itself well to grilled fish, starches, butter, and toasted nuts.