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Hot Crab & Shrimp Dip

Source of Recipe

by Grandpoohbah


List of Ingredients

1 pint of sour cream

1/4 cup of chopped scallions

1 (8 oz) package of Philly cream cheese (softened)

1 cup white shredded cheddar cheese

1 cup of shredded monterey jack

1 (16 oz) package of crabmeat, or imitation is okay (use the shredded pieces for the dip and reserve the chunks for dipping later on)

1 lb. of frozen tiny shrimp (defrosted and squeeze excess water out of shrimp - New Boston is a good brand (frozen are better than fresh or canned for this particular dish)

1 tbl of worcheshire sauce

2 tbls of grey poupon mustard

1 large round marble bread (1/2 pumpernickel 1/2 white or vienna)


Recipe

Combine all ingredients except bread, and mix well and refrigerate for at least 3 hours or overnight.

Cut the top off the bread and place in plastic bag for later on. This will prevent it from drying out.

Scoop out bread chunks from center. Be gentle, because you will be using the bread chunks for presentation later. Place bread chunks in a plastic bag to insure freshness.

Fill bread with crab and shrimp mixture. Cover bread except for top with foil (this prevents the bread
from getting so dark because it does take quite a long time to bake.

Preheat oven to 375 degrees.

Cook dip approximately 1 1/2 hours or until hot and
thick and bubbly. During the last 15 minutes of cooking time, place the bread top back on the bread bowl and cook.

On a beautiful platter, place hot crab dip in center. Surround with bread chunks, ritz crackers, water crackers and chunks of crab meat and 1/2lb of
cooked shrimp. Serve each guest a fondue fork and happy dipping!

Serves 8-10 portions.