Crab & Shrimp Dip* Recipe

Prepare shrimp and crab

If shrimp are raw, pat dry and season lightly with a pinch of salt and pepper. In a medium skillet over medium heat, melt 1 tablespoon butter. Add shrimp and cook 1-2 minutes per side until opaque and just cooked through. Remove shrimp, cool slightly, then chop into 1/2-inch pieces. Gently pick through lump crab meat to remove any shells; keep pieces largeish for texture. Toss crab with 1 tablespoon lemon juice and set aside.

Soften and combine cheeses

In a large bowl, beat the softened cream cheese until smooth. Add sour cream, mayonnaise, and Dijon mustard; mix until uniform and slightly fluffy. Stir in 1 cup of the shredded white cheddar, reserving 1/2 cup for topping. Taste for texture—mixture should be creamy and spreadable.

Cook aromatics

In the same skillet used for shrimp (wipe out if necessary) add 1 teaspoon olive oil or a quick butter swipe and warm over medium-low. Sauté minced shallot 2–3 minutes until softened, then add minced garlic and cook 30 seconds until fragrant. Remove from heat and let cool 1 minute.

Combine seasoning with cheese

Fold the cooled shallot/garlic into the cheese mixture. Add Sriracha, Worcestershire sauce, Old Bay, 3/4 teaspoon kosher salt, 1/2 teaspoon black pepper, and chopped parsley. Stir until combined. Fold in the chopped cooked shrimp and the lemon-tossed crab meat gently to keep lumps intact.

Preheat oven to 350°F (175°C). Transfer the crab-shrimp-cheese mixture to an ovenproof baking dish (about 1 to 1.5 quart). Smooth the top and sprinkle the reserved 1/2 cup shredded white cheddar evenly over the top.

Bake in the preheated oven 20–25 minutes until bubbly around the edges and cheese on top is melted. For a golden-brown top, switch to broil for 1–2 minutes while watching closely to avoid burning.

Remove from oven and let rest 5 minutes. Sprinkle extra chopped parsley and a light squeeze of fresh lemon over the top just before serving.

While the dip bakes, arrange baguette slices on a baking sheet. Brush each slice lightly with olive oil and toast in the oven at 350°F for 6–8 minutes, or until crisp and golden. Alternatively, grill slices on a hot skillet 1–2 minutes per side.

Serve the warm crab & shrimp dip with toasted baguette slices and lemon wedges. Pair with a chilled Chardonnay as suggested.