1 pint of sour cream
1/4 cup of chopped scallions
1 (8 ounce) package cream cheese (softened)
1 cup shredded white cheddar cheese
1 cup of shredded Monterey Jack cheese
1 (16 ounce) package or canned crabmeat, reserve some pieces (I used fresh-frozen King crab that came vacuum packed)
4 (4 ounce) packages of frozen tiny shrimp, defrosted and squeeze excess water out of shrimp – I did not use shrimp
1 Tablespoon of Worcestershire sauce
2 Tablespoons of Dijon mustard
If you don’t want to go through the trouble of baking the bread yourself, get a freshly baked one at a local artisan bakery.
Mix all the dip ingredients together, place in a covered container and refrigerate for at least 3 hours or overnight.
Preheat oven to 375°F.
Place hot crab dip in the center of a platter (or in a fondue pot with a double boiler liner filled with hot water). Surround with reserved bread chunks, buttery crackers, water crackers and chunks of crabmeat and the cooked shrimp.
SOURCE: A Season for Joy – Article by Sonia R. Martinez – December 7, 2004 – The Hawaii Tribune-Herald of Hilo