Cheesy Crab and Shrimp Dip

* This dip is served hot and makes a great appetizer for all occasions.
* Serve with sliced toasted baguette or crackers


* 2 tablespoons butter
* 1 cup celery, diced
* 1 cup sweet onion, diced
* 1 cup red pepper, diced
* 1 tablespoon sriracha hot sauce
* 1 tablespoon shrimp base (available @ Dirk's)
* 1 pound crabmeat, claw
* 1 pound small shrimp, raw, peeled and deveined
* 1/4 cup mayo (use light mayo if you wish)
* 1/4 cup creme fraiche
* 1/2 teaspoon salt
* 1/2 teaspoon black pepper
* 2 cups parmesan cheese, grated
* 1 cup asiago cheese, grated


* Preheat oven to 375 degrees
* Cook shrimp in a lightly oiled saute pan for 2 to 3 minutes, drain and set aside.
* Wipe pan clean. Saute in butter, celery, onion, pepper. Cook until veggies are tender. Add shrimp base and hot sauce.
* Add crab, cooked shrimp, mayo, creme fraiche, salt and pepper to veggies. Mix well and bring back to a simmer.
* Remove from heat and add grated cheeses. Stir to melt the cheese.
* Place in an ovenproof dish and bake in oven for about 15 minutes until cheese is bubbling.
* Serve over homemade toast points or crackers

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