Dungeness Crab and Shrimp Cheese Dip

By Cubby

Ingredients

• Unsalted butter, for greasing
• 1 1/2 cups sour cream
• 1 cup grated parmesan
• 1 cup shredded Monterey Jack
• 4 cloves garlic, minced
• 1 (8-oz.) package cream cheese, softened
• Kosher salt and freshly ground black pepper, to taste
• 1 lb. cooked Dungeness crabmeat, finely shredded
• 8 oz. raw medium shrimp, peeled, deveined, and roughly chopped
• 1/4 cup panko bread crumbs
• 1 tsp. paprika
• 2 tsp. minced parsley
• Sliced baguette, toasted

Details

Servings 8
Adapted from saveur.com

Preparation

Step 1

Heat oven to 350°. Grease eight 6-oz. ramekins or an 8″ square baking dish with butter. Stir sour cream, parmesan, half the Monterey Jack, the garlic, cream cheese, salt, and pepper in a bowl; fold in crab and shrimp. Divide between prepared ramekins; sprinkle with remaining Monterey Jack, the panko, and paprika; bake until browned and bubbly, 20–25 minutes. Garnish with parsley; serve with baguette.