Cold Shrimp and Crab Dip

Featured in the May 2015 edition of 'In the Loop' Magazine

Ingredients:

1. 1 - 5 ounce can Chopped water chestnuts (Drained)

2. 1 - 8 ounce container Premium crab claw

3. 3 dozen Medium size shrimp, cleaned, cooked and cooled

4. ⅛ cup Crѐme fraîche or sour cream

5. ½ cup Softened cream cheese

6. ¼ cup Chopped green onions (Reserve extra for garnish)

7. 1 tablespoon Chopped fresh parsley

8. 1 teaspoon Fresh squeezed lemon juice (Keep extra wedges for garnish)

9. 1 ½ teaspoons Worcestershire sauce

10. 2 dashes Tabasco sauce, to taste

11. 1 teaspoon Prepared mustard

12. 2 teaspoon Old Bay seasoning salt

13. Fresh ground black pepper, to taste

Directions:

1. Mix all ingredients together, adding crab meat in last.

2. Place mixture into serving bowl.

3. Garnish with extra green onions and lemon wedges.

4. Chill before serving.

5. Serve with your favorite artisan crackers or crostini.

Wine Recommendation: Chenin Blanc from Heller Estate Organic Vineyards, located in Carmel Valley, California. Visit Heller Estate’s official website by clicking here.