12oz(1 ½ blocks) cream cheese,softened to room temperature
¼cup(½ stick) unsalted butter,softened to room temperature
1tbspfresh lemon juice
1tbsplemon zest, divided use
12ozlump crab meat
12ozcooked tiny shrimp
2cupsshredded Mozzarella cheese
1green pepper, diced
Crackers (Triscuits, Wheat Thins, Club) for serving
In a mixing bowl, add softened cream cheese, sour cream, mayonnaise, butter and mix well.
Add the worcestershire sauce, lemon juice, half the lemon zest and garlic and mix again until combined.
Spread cream cheese mixture evenly into a large serving platter or a wide bowl.
Spread cocktail sauce over cream cheese.
Then evenly sprinkle with a layer of crab meat. Then evenly sprinkle on the tiny shrimp on top of the crab meat.
Next, evenly sprinkle the mozzarella cheese, green onions and green pepper on top of the shrimp layer. Sprinkle the remaining lemon zest on top.
Refrigerate until serving. Serve with your choice of crackers or toast.
For the lump crab meat, you can purchase it canned (next to the tuna in the grocery store), or for a fresher version, the crab meat in the fresh fish section is really good.
Tiny shrimp (sometimes called salad shrimp) are shrimp that you can purchase canned or frozen (cooked or uncooked). If you choose uncooked frozen shrimp, the recipe will take a little longer. You will need to cook the shrimp, then let cool before adding to the dip.
If you've never purchased cocktail sauce before, you can usually find it in the same grocery aisle as ketchup and barbecue sauce. The cocktail sauce is a must and adds just the right tangy goodness to the crab and shrimp.
To store: cover well with plastic wrap and store in the refrigerator for up to 5 days (or store in an airtight container).
An alternative way to serve this crab dip would be to cut a baguette into thick slices, spread with dip and place a 375° oven for 5 minutes until the edges of the bread are toasted and the dip is melty and bubbly. Serve warm.