Seafood & Mushroom Dip
2 Tablespoons butter
1/4 cup minced onion
1/4 cup minced celery
2 green onions, sliced
1 teaspoon crushed red pepper flakes
2 cups heavy cream
1 1/2 cups sliced white mushrooms
1 cup Bay shrimp, cooked (smallest shrimp)
1 cup Blue Crab
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese
1/4 teaspoon salt
2 loaves Italian bread
1/2 cup butter, melted (1 stick)
1/2 teaspoon dried parsley flakes
1/4 teaspoon garlic powder
Melt 2 Tablespoons butter over low heat in a large saucepan. Add celery, onions and red pepper flakes and simmer slowly the ingredients over low heat for 20 minutes. The ingredients should not turn brown, but you want them to cook slowly until the celery softens and the onions begin to turn transparent. Add cream, mushrooms, shrimp, crab, and salt to the pan. Turn the heat up a little bit until the liquid begins to bubble, then bring the heat back down and let simmer for 20 minutes or until it reduces to about 1/2 the volume and becomes thick. Watch the saucepan carefully to make sure the mixture doesn’t bubble over.
Prepare the bread by cutting the loaves into 1/2-inch thick slices. Combine the garlic powder and dried parsley flakes with a stick of melted butter in a bowl. Brush some of the garlic butter on each side of each bread slice and toast the bread under the hot broiler for 1 to 2 minutes per side or until the bread is toasted to a light brown.
When the dip has thickened pour it into an 8×8-inch casserole dish. Combine the shreadded jack and cheddar cheese and sprinkle the cheese mixture over the dip. Broil the dip for 3 to 4 minutes or until the cheese is melted. Sprinkle the sliced green onions over top and serve hot with the garlic toast on the side. This makes approximately 6 to 8 servings.