Hot Seafood Dip Recipe

Preheat the oven to 375°F (190°C). Lightly oil or butter a 1.5–2 quart ovenproof baking dish (or individual ramekins).

In a medium bowl gently combine the crab meat and chopped shrimp with lemon juice, Worcestershire sauce, hot sauce, 1 teaspoon salt and 1 teaspoon black pepper. Fold in 1 tablespoon of the sliced green onion whites. Set aside while you make the mornay sauce.

Roux

In a medium saucepan over medium heat, melt 4 tablespoons butter. Add 4 tablespoons flour and whisk constantly for 1–2 minutes until the raw flour smell cooks out but the roux remains pale (do not brown).

Add liquids

Slowly whisk in 2 cups cold whole milk until smooth. If using, add 2 tablespoons dry white wine. Continue to cook over medium heat, stirring, until the mixture thickens and just comes to a simmer, about 5–7 minutes.

Season and cheese

Reduce heat to low. Whisk in 1 teaspoon Dijon mustard, 1 teaspoon salt, 1/2 teaspoon white pepper and a pinch (about 1/4 teaspoon) nutmeg. Remove from heat and stir in 1 cup grated Gruyère and 4 tablespoons grated Parmesan until melted and smooth. Taste and adjust seasoning.

If the sauce is too thick, thin with up to 2 tablespoons milk to reach a creamy but spoonable consistency.

Stir the cheese sauce into the seafood mixture until evenly coated. Fold gently to keep some crab lump pieces intact. Taste and adjust seasoning with additional salt, pepper or hot sauce if desired. Stir in remaining sliced green onion whites/greens (reserve a pinch for garnish).

Transfer the mixture to the prepared baking dish and smooth the top.

Sprinkle an extra tablespoon of grated Gruyère or Parmesan over the top if you like a browned crust.

While oven is preheating to 425°F (218°C) for finishing, slice the sourdough loaf on the diagonal into 1/4"–1/2" slices. Cut each slice into triangles (toast points).

Brush each triangle lightly with olive oil (and a little melted butter if desired). Arrange on a baking sheet in a single layer.

Bake at 425°F (218°C) for 6–8 minutes, flipping once, until crisp and golden. Remove and keep warm.

Reduce oven to 375°F (190°C) if necessary. Bake the assembled seafood dip for 15–18 minutes until bubbly around the edges and lightly golden on top.

If you want a more browned top, switch the oven to broil for 1–2 minutes, watching carefully to avoid burning.

Remove from oven and let rest 3–5 minutes. Sprinkle with reserved green onion, chopped parsley and a light dusting of smoked paprika if using.

Serve warm with sourdough toast points.