Crescent City Shrimp and Crab Dip
 
Makes 8 to 10 Servings
Ingredients
  • 1 tablespoon unsalted butter
  • ½ cup chopped tasso
  • 1 cup finely chopped yellow onion
  • ½ cup finely chopped red bell pepper
  • 1 tablespoon dry sherry
  • 1 (8-ounce) package cream cheese, room temperature
  • ¼ cup mayonnaise
  • ½ cup chopped green onion
  • 1 tablespoon hot sauce
  • 1½ teaspoons fresh lemon juice
  • 1 teaspoon cornstarch
  • 1 teaspoon Creole seasoning
  • 1 (8-ounce) container lump or claw crabmeat, picked free of shell
  • ½ pound cooked peeled and deveined fresh shrimp, chopped
  • ½ cup freshly grated Parmesan cheese
  • Tortilla chips, to serve
  • Garnish: sliced green onion
Instructions
  1. Preheat oven to 350°.
  2. In a small cast-iron skillet, melt butter over medium heat. Add tasso, and cook, stirring occasionally, until golden brown and crispy, 5 to 7 minutes. Remove tasso from skillet using a slotted spoon, and let drain on paper towels; reserve drippings in skillet.
  3. In same skillet, cook yellow onion over medium heat, stirring occasionally, until softened and deep golden brown, 7 to 10 minutes. Add bell pepper, and cook, stirring occasionally, until softened, about 5 minutes. Stir in sherry. Cook, stirring occasionally, until liquid is reduced by half, 3 to 5 minutes. Remove from heat; let cool.
  4. In a large bowl, stir together cream cheese and mayonnaise until smooth; stir in onion mixture, tasso, chopped green onion, hot sauce, lemon juice, cornstarch, and Creole seasoning until well combined. Gently stir in crab, shrimp, and Parmesan. Spread mixture into a 1½-quart cast-iron gratin dish.
  5. Bake until golden brown and bubbly, 20 to 25 minutes. Serve with chips. Garnish with sliced green onion, if desired.
Recipe by Louisiana Cookin' at https://louisianacookin.com/crescent-city-shrimp-and-crab-dip/