This delicious shrimp and crab-stuffed spread is perfect smeared on toasty bread. Sharp Horseradish Powder powers this appetizer, mixing well with the tomato and cream sauce.
Serves: 8 adults. Time: 45 minutes.
2 Tablespoons olive oil
2 Tablespoons flour
1 can small shrimp, liquid reserved
1 can lumped crab meat, liquid reserved
2 oz cream cheese
1 teaspoon Horseradish Powder
1/2 teaspoon Garlic Powder
1/4 cup shredded Parmesan
1/2 cup half-and-half
1 1/2 cups marinara sauce
extra Parmesan for topping
fresh crusty bread, toasted
Start by draining the seafood cans’ liquid in to a small bowl. Set the cans aside.
Add the olive oil to a hot saucepan, over medium heat. Whisk in the flour to create a roux. Cook for 4 minutes, to get rid of the floury taste.
Pre-heat the oven to 325-degrees.
Slowly add the reserved seafood liquid, stirring as you go to break up any lumps. Add the cream cheese, Horseradish and Garlic, stir to combine. Add the Parmesan and the half-and-half.
Slowly add the marinara sauce, incorporating in to the cream sauce. Bring to a near-boil, add the shrimp and crab. Warm through, then transfer to an oven-safe dish.
Top with a bit of Parmesan, then bake at 325-degrees for 15 minutes, or until bubbly. Meanwhile, slice and toast the bread.
Serve immediately with a spoon to dish out the spread on the crusty bread.