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Yummy Seafood Dip

Contributed By: Pamila, NJ | See all of Pamila's recipes
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Active Time:  45 Minutes
Total Time:  1 Hour
Friend's recipe - I changed a little. I usually double the recipe. I have also frozen left-overs and thawed it at room temperature and it's fine.
RECIPE INGREDIENTS
I don't use specific amounts of any ingredient - it's all to taste - I've given approx. amounts for a small batch.
8 ozs. Cooked Shrimp - Fresh or Canned-drained - desired size
8 ozs. Cooked Crabmeat - Fresh or Canned-drained - desired type
1-2 tsp. fresh Lemon juice
1/2 tsp. fresh lemon zest
1/4 cup Green Onion - fine chopped/sliced
2 small cloves garlic - fine chopped
1/4 cup Celery - fine chopped/sliced
1 tsp. dry mustard powder
1 tbs. fresh parsley - chopped or 1 tsp. dried
1/2 tsp. Worcestershire Sauce
Dashes of hot sauce - to taste, your favorite brand
Salt & Pepper to taste (I use Sea Salt or Kosher Salt and fresh ground pepper)
1 tbs. chopped pimento/roasted red pepper
1/4 cup mayo (or to desired consistancy)
4 ozs. Sharp Cheddar Cheese - shredded
4 ozs. Swiss Cheese - shredded
Serving crackers or other.
These ingredients are completely changable to taste - use whatever seafood that you like, whatever cheeses you like, more or less or different seasonings (i e, Cilantro, Tarragon, Oregano).
DIRECTIONS
Place seafood in large bowl.


Squeeze/pour lemon juice over all, sprinkle with salt & pepper, toss gently to mix.


Add remaining ingredients, except the cheeses - toss gently to mix.


Add cheeses - mix all, gently.


Refrigerate overnight or for at least a few hours (can be served immediately).


Serve with your choice of crackers, chips, toast points, etc.


I usually double the recipe. I have also frozen left-overs and thawed it at room temperature and it's fine.


May also be stuffed into large, cooked, Sea Shell macaroni and served on lettuce leafs with other crudite as a cold plate in the summer - or, baked in 325 degree oven until heated through and cheese melts a little, with a white sauce or treated as a casserole.


Date Added: 09/04/2009
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