Crab, Shrimp and Artichoke Dip
1 pound Dungeness crab
1/2 pound bay shrimp
2 egg yolks
1 cup of mayonnaise
1/4 cup Dijon mustard
3/4 pound marinated artichokes, chopped
1/2 cup Tillamook Swiss Cheese
1/4 cup heavy cream
1/8 cup lemon juice, fresh squeezed
1 tbsp. garlic, minced
1/2 tbsp. black pepper, cracked
1/4 cup oat flour or gluten free bread crumbs
In a sauce pan, combine heavy cream and garlic. Simmer ingredients together for about 5 minutes. Put aside and let vent. While cream is cooling, combine all other ingredients in a large mixing bowl, add cream and garlic, toss well, but do not over mix.
Crab dip mixture could be kept in the refrigerator up to 3 days and reheated by adding some cream to adjust desired consistency and further portioned into baking dish. Top it with more cheese and gratinee.
Recipe by Karen Trosino