Thursday, February 26, 2015

Anne-Marie's Sensational Shrimp & Crab Dip






Light, luscious and delicious, this sensational Shrimp and Crab Dip is a fabulous appetizer anytime of the year. My friend Anne-Marie always comes up with a creative selection of small bites whenever we get together, from her succulent Bacon-Wrapped Scallops to Mediterranean-inspired Caprese Skewers with cherry tomatoes, fresh basil and mini bocconcini, there's alway a surprise waiting. Her chilled Shrimp and Crab Dip is a perfect combination of very simple ingredients — imitation crab, cooked shrimp, onion and celery — all chopped up well in a food processor then blended with mayonnaise, chives and shredded cheddar. Low in calories and high in protein, imitation crab meat is made from Alaska pollock, which is chopped and processed to mimic the texture of real crab meat, but of course fresh steamed lobster or packaged lump crabmeat could also be used. Covered and refrigerated for a few hours, this easy and delicious appetizer can be made well ahead of time and unveiled just before guests arrive — voilà!




Shrimp & Crab Dip with Mayonnaise
Makes about 4 cups

8 imitation crab sticks
1 1/2 cups cooked shrimp
1/2 cup onion
1 cup celery
1 1/2 cups shredded cheddar
3/4 cup mayonnaise
2 tbsp finely chopped chives


Put the crab, shrimp, onion and celery in a food processor and pulse until the ingredients are well chopped. In a medium bowl, mix the shrimp and crab mixture with the shredded cheddar, chopped chives and mayonnaise until well combined, then cover and refrigerate for 2 hours. Serve with toasted baguette or your favourite crackers.