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  Recipes
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Where to find Tillamook Products
Crab, Shrimp and Artichoke Dip with Walnut Bread
Description: Provided by Chef Armen of McCormick & Kuleto's Seafood Restaurant
Instructions: 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. Recommendation: Serve with fresh baked walnut bread. Enjoy!
Ingredients:
2 pounds Dungeness crab 1 pound bay shrimp 4 egg yolks 1 pound mayonnaise 1/2 cup Dijon mustard 1 and 1/2 pound marinated artichokes, chopped 1 cup Tillamook® Swiss Cheese 1/2 cup heavy cream 1/4 cup lemon juice, fresh squeezed 2 tbsp garlic, minced 1 tbsp black pepper, cracked 1 cup panko, bread crumbs |
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