Gulf Coast Hot Shrimp and Crab Dip

A Seafood Dip Worth Making, 

again and again.

This is not a recipe for all parties, like your kids second birthday celebration, Aunt Ernestine's after-surgery coming home gathering 0r even an Ash Wednesday brunch in the Saint John's Catholic Church rectory. No, this is not the one to make. But for just about all the other holidays, celebrations, parties and entertaining socials you plan on making or taking something 'extra special', this is it.

This is what Gulf Coast living is all about, I mean, sharing the love of seafood in every bite. And with every taste of this rich, well flavored seafood dip you'll find a little Cajun influence and a whole lot of Coastal love. Put this one on you list for your next party. I know you, all of your guests and all of their friends with beg for more.

Enjoy!

Gulf Coast Hot Shrimp and Crab Dip

for a perfect seafood Mardi Gras dip
makes about 6 cups

1 tablespoon butter
1/4 cup dry vermouth or dry white wine
2 tablespoons each diced onions, bell peppers, and celery
1 teaspoon crushed garlic
1 teaspoon or more, Cajun seasoning
1/2 pound jumbo lump crabmeat, cleaned and picked free of shells
1 -8 ounce package cream cheese, cubed
2 teaspoons prepared horseradish
1/2 cup mayonnaise
2 tablespoons fresh lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
Salt and pepper to taste
1 pound medium shrimp, peeled and deveined, and chopped
1/4 cup grated Parmesan
3 tablespoons minced green onions (white and green parts)
1/2 cup grated sharp cheddar cheese

In a medium saucepan over medium heat, add butter and vermouth. Allow to reduce back to a buttery slurry; do not scorch. Stir in the diced trinity and sauté until vegetables are tender. Stir in garlic and Cajun seasoning and cook for 1 minute. Add crabmeat and saute for 2 minutes or until crabmeat is dry.

Add the cream cheese and the next 6 listings. Reduce heat to low and stirring constantly, cook until cream cheese melts. Remove from heat.

Fold the in next 3 ingredients with the seasoned mixture. Spoon into a greased 2-quart casserole. Place in oven and bake 25 to 40 minutes until lightly golden on top. Sprinkle the cheddar cheese on top the last 10 minutes.

Serve hot with hot sauce on the side and with an assortment of crackers, toasts and sliced
vegetables.

Note: You may cook dip in the 2-quart dish and serve in smaller hot ramekins to aid in keeping the dip warm as I sometimes do.