Crab, Shrimp and Artichoke Dip

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

Posted in Recipes permalink

About Harold & Dona

This website was developed to help people with Celiac Disease find restaurants that serve gluten free meals. Two members of our family have Celiac Disease. Both of them manage quite well when they eat at home, but when they eat out it is more difficult.

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