Cheesy Crab & Shrimp Dip
Tags: Appetizer
Yield: 12
- 8 oz soft unripened goat cheese (or softened cream cheese)
- 1/2 cup sour cream
- 1 tsp mayo
- 1/4 tsp powdered annatto
- 1 tsp sriracha
- ½ tsp onion powder
- ¼ tsp garlic powder
- 2 - 6oz cans crab meat, squeezed dry*
- 1 cup finely chopped cooked shrimp, patted dry*
- 1/2 cup grated mozzarella cheese
- 1/4 cup grated sharp cheddar cheese
- 1/4 cup grated Parmesan cheese
- 2 tsp dried parsley
- Preheat the oven to 350°F
- In a medium mixing bowl, combine the goat cheese (or softened cream cheese), sour cream, mayo, annatto, sriracha, onion powder and garlic powder. Mix with a whisk until well combined, smooth and creamy.
- Add the crab meat, chopped shrimp, parsley, and cheeses (save a handful of cheese to put on top of the dip) and mix delicately with a rubber spatula until well combined
- Transfer the dip to an oven-safe dish, sprinkle with the reserved handful of grated cheese and bake for 30-35 minutes or until the cheese has melted and is bubbling on the sides and the top has turned golden brown.
- Remove from the oven and allow to rest for 10 to 15 minutes before serving.
- Garnish with a sprinkle of chopped parsley and a cooked shrimp, if desired and serve with sliced crusted bread, crackers or your favorite crudités.
- Be sure to really remove as much moisture as you can from the crab and shrimp meat or you might end up with a soupy dip. If you want to play it really safe, add a teaspoon of corn starch to the cheese mixture before whisking.
