Crescent City Shrimp and Crab Dip

Time for some game time snacks. Let's start with a warm dip.

1 tablespoon butter

1/2 cup chopped tasso

1 cup finely chopped yellow onion

1/2 cup finely chopped red bell pepper

1 tablespoon dry sherry (sub 2 teaspoons white grape juice and 1 teaspoon apple cider vinegar)

8 ounces cream cheese, room temperature

1/4 cup mayonnaise

1/2 cup chopped green onion

1 tablespoon hot sauce

1 1/2 teaspoons fresh lemon juice

1 teaspoon cornstarch

1 teaspoon Creole seasoning

8 ounces lump or claw crabmeat, picked free of shell

1/2 pound cooked peeled and deveined shrimp, chopped

1/2 cup freshly grated Parmesan cheese

Tortilla chips or crackers, to serve

Garnish; sliced green onion

Preheat oven to 350℉.

In a small cast-iron skillet, melt butter over medium heat. Add tasso, and cook, stirring occasionally, until golden brown and crispy, 5 to 7 minutes. Remove tasso from skillet using a slotted spoon, and let drain on paper towels; reserve drippings in skillet.

In same skillet, cook yellow onion over medium heat, stirring occasionally, until softened and deep golden brown, 7 to 10 minutes. Add bell pepper, and cook, stirring occasionally, until softened, about 5 minutes. Stir in sherry (or substitute). Cook, stirring occasionally, until liquid is reduced by half, 3 to 5 minutes. Remove from heat; let cool.

In a large bowl, stir together cream cheese and mayonnaise until smooth; stir in onion mixture, tasso, chopped green onion, hot sauce, lemon juice, cornstarch, and Creole seasoning until well combined. Gently stir in crab, shrimp, and Parmesan. Spread mixture into a 1 1/2-quart cast-iron gratin dish.

Bake until golden brown and bubbly, 20 to 25 minutes. Serve with chips or crackers. Garnish with green onion, if desired.

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Enjoy!!!

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