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Seafood and Mushroom Dip

Source of Recipe

INTERNET


List of Ingredients

Dip
-2 tablespoons butter
-1/4 cup minced celery
-1/4 cup minced onion
-1 teaspoon crushed red pepper flakes
-2 cups heavy cream
-1 1/2 cups sliced white mushrooms
-1 cup blue crab
-1 cup bay shrimp, cooked (smallest shrimp)
-1/4 teaspoon salt
-1 cup shredded cheddar cheese
-1 cup shredded monterey jack cheese
-2 green onions, sliced

Bread
-2 loaves Italian bread
-1/2 cup butter, melted (1 stick)
-1/2 teaspoon dried parsley flakes
-1/4 teaspoon garlic powder




Recipe

-Melt 2 tablespoons of butter over low heat in a large saucepan.
-Add celery, onions and red pepper flakes and simmer slowly (sweat) the ingredients over low heat for 20 minutes.
-You don't want the ingredients to turn brown, rather you want them to cook slowly until the celery softens and the onions begin to turn translucent.
-Add cream, mushrooms, crab, shrimp and salt to the pan.
-Turn the heat up a bit until the liquid begins to bubble, then bring the heat back down and let the mixture simmer for 20 minutes or until it reduces to about 1/2 the volume and becomes thick.
-Watch the saucepan carefully to make sure the mixture doesn't bubble over.
-In the meantime, crank your oven up to broil.
-Prepare the bread by cutting the loaves into 1/2-inch thick slices.
-Combine the dried parsley flakes and garlic powder with a stick of melted butter in a small bowl.
-Brush some of this garlic butter on each side of each bread slice and toast the bread under the hot broiler for 1 to 2 minutes per side or until the bread is toasted to a light brown.
-When the dip has thickened pour it into an 8x8-inch casserole dish.
-Combine the shredded cheddar and jack cheese and sprinkle the cheese mixture over the dip.
-Broil the dip for 3 to 4 minutes or until the cheese is melted.
-Sprinkle sliced green onions over the top and serve hot with the garlic toast on the side, and some spoons or forks for spreading the dip onto the toast.

*Makes 6 to 8 servings.