Shelly's Recipe

CRAB, SHRIMP AND ARTICHOKE DIP

Category: Dips - Cold

2 lbs Dungeness crab
1 lb bay shrimp
4 egg yolks
1 lb mayonnaise
1/2 cup Dijon mustard
1 1/2 lb marinated artichokes, chopped
1 cup Swiss Cheese
1/2 cup heavy cream
1/4 cup lemon juice, fresh squeezed
2 tbsp garlic, minced
1 tbsp black pepper, cracked
1 cup Panko bread crumbs

In a sauce pan, combine heavy cream and garlic. Simmer ingredients together for about 5 minutes. Put aside and let vent. While cream is cooling, combine all other ingredients in a large mixing bowl, add cream and garlic, toss well, but do not over mix.

Crab dip mixture could be kept in the refrigerator up to 3 days and reheated by adding some cream to adjust desired consistency and further portioned into baking dish. Top it with more cheese and gratinee.

Recommendation: Serve with fresh baked bread.