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Crab and Shrimp Dip Recipe

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This recipe for Crab and Shrimp Dip, by , is from The Nutmeg Big Brothers Big Sisters Friends and Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marjorie Alexandre Davis
Added: Friday, December 15, 2006


8 ounces of chives and onion cream cheese, softened
1 teaspoon hot pepper sauce
1 teaspoon Worcestershire sauce
2 tablespoons chopped fresh dill
2 tablespoons white wine
1 cup cooked chopped imitation crab meat
1 cup cooked chopped shrimp
cup shredded parmesan
1 loaf sourdough round bread or baguette, cut into 16 slices
Olive oil
Pre heat oven to 400 degrees F.

Combine the first five ingredients in a large bowl. Mix on medium speed using a hand mixer until blended.
Fold in the crab and shrimp.
Transfer to shallow 2 cup baking dish.
Top with parmesan.
Bake for 20 minutes or until top is lightly brown

To make the toasted bread slices, place bread on a baking sheet.
Brush with olive oil on both sides.
Bake in oven for 8 minutes while dip is also baking.
Serve crab and shrimp dip with toasted bread slices.




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