Bonefish Grill's Imperial Dip Recipe
Tags: Appetizer Crab Seafood
Yield: 8
- 1/2 Pound bay scallops
- 1/2 Pound 50-60 count shrimp, peeled, deveined and halved
- 2 Tablespoons olive oil
- 1 Tablespoon minced white onion
- 1 Teaspoon minced garlic
- 1/2 Cup mayonnaise
- 1/4 Cup grated Gruyere cheese
- 1/4 Cup grated Parmesan cheese
- 1 Tablespoon fresh squeezed lemon juice
- 1 Teaspoon Worcestershire sauce
- 1/2 Teaspoon Old Bay seasoning
- 1/2 Teaspoon kosher salt
- 1/2 Teaspoon dry mustard
- 1/4 Teaspoon cayenne pepper
- 1 large egg, whisked with a fork
- 1/2 Pound lump crabmeat, picked clean
- 1/4 Cup panko breadcrumbs
- Tortilla chips or crackers, for serving
- With a clean paper towel, pat dry 1/2 pound bay scallops and 1/2 pound peeled shrimp.
- In a large sauté pan over medium high heat, heat 2 tablespoons olive oil. Add the scallops and shrimp and sauté for 1 minute. Season with salt and pepper to taste.
- Add 1 tablespoon minced white onion and 1 teaspoon minced garlic and sauté for 1 minute, making sure the garlic does not brown. Immediately remove from heat if garlic starts to brown.
- Transfer seafood mixture to the parchment paper-lined baking sheet. Refrigerate until cool, about 1 hour.
- Preheat oven to 375 F.
- Using a large bowl and rubber spatula, mix together 1/2 cup mayonnaise, 1/4 cup grated Gruyere cheese, 1/4 cup grated Parmesan cheese, 1 tablespoon fresh squeezed lemon juice, 1 teaspoon Worcestershire sauce, 1/2 teaspoon Old Bay seasoning, 1/2 teaspoon kosher salt, 1/2 teaspoon dry mustard, 1/4 teaspoon cayenne pepper and 1 large whisked egg. Mix until combined.
- Using a rubber spatula, fold in the cooled seafood and 1/2 pound lump crabmeat until combined.
- Transfer the seafood mixture to a baking dish or cast-iron pan. Sprinkle 1/4 cup panko breadcrumbs over top.
- Bake until heated through and breadcrumbs are golden brown, about 20 minutes. Serve with tortilla chips or crackers.
