This recipe first made its debut at my house during Shark Week 2012. A timeless favorite, it's a crowd pleaser at parties and a staple of any multi-course seafood menu I make at home.
½ pound fresh shrimp, diced
½ pound crab meat (lump or claw)
2 tablespoons butter
1 medium shallot, minced
⅔ of a 10¾-ounce can cream of shrimp soup (open and use from the bottom of the can up, as any pieces of shrimp will have settled to the bottom)
1 cup mayonnaise (I prefer Duke's brand)
1 cup freshly grated Gruyere
½ cup freshly grated Cheddar
½ cup freshly grated Parmesan
½ teaspoon Old Bay seasoning
½ teaspoon pepper
flat-leaf parsley for garnish
Preheat oven to 325° F.
Melt the butter in a skillet over medium heat. Add the minced shallot and sauté for 1 minute. Add the diced shrimp and Old Bay seasoning and sauté for 4 minutes, stirring frequently.
In a large bowl, combine the soup, mayo, Gruyere, Cheddar, Parmesan, crab, and pepper. Stir the sautéed shrimp and shallot into the seafood mixture and combine well. Lightly grease (I use a cold stick of butter to rub on the bottom and sides) a medium-sized baking dish and add the dip mixture. Bake for 30 minutes.
Optional: Remove from oven after 25 minutes and top with additional grated cheese mixture. Broil on high for 2 minutes, or until golden brown on top.
Garnish with parsley. Serve in individual ramekins or gratin dishes. Dip with sliced baguette wedges or tortilla chips.Pairs with a dry white wine.