MARGARITAVILLE CRAB, SHRIMP AND MUSHROOM DIP

This dips rocks, and I’m not the only one who thinks so. According to the Margaritaville menu, it’s the theme chain’s signature appetizer And what’s not to like: Delicious blue crab, little bay shrimp and sliced mushrooms are all swimming in a Cajun-style cream sauce, topped with melted Cheddar and Jack cheeses, and broiled until the cheese melts … oh, hold me back. Serve up your clone with slices of freshly toasted buttery garlic bread and you’ve got a great party snack. The restaurant version is a tiny little serving that’s barely enough for two, so I’ve supersized this clone recipe to make enough dip to satisfy the Brady Bunch if Alice sits out.

MAKES 6 TO 8 SERVINGS

INGREDIENTS:

DIP:

• 2 tablespoons butter
• ¼ cup minced celery
• ¼ cup minced white onion
• 1 teaspoon crushed red pepper
• flakes
• 2 cups heavy cream
• 1 ½ cups sliced white mushrooms
• 1 cup blue crab
• 1 cup bay shrimp, cooked(smallest shrimp)
• ¼ teaspoon salt
• 1 cup shredded Cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 2 green onions, sliced

BREAD:

• 2 loaves Italian bread
• ½ cup butter, melted (1 stick)
• ½ teaspoon dried parsley flakes
• ¼ teaspoon garlic powder

INSTRUCTIONS:

1. Melt 2 tablespoons of butter over low heat in a large saucepan. Add celery, white onion and red pepper flakes and simmer slowly (sweat) the ingredients over low heat for 20 minutes. You don’t want the ingredients to turn brown; rather, you want them to cook slowly until the celery softens and the onion begins to turn translucent.
2. Add cream, mushrooms, crab, shrimp and salt to the pan. Turn the heat up a bit until the liquid begins to bubble, then bring the heat back down and let the mixture simmer for 20 minutes or until it reduces to about ½ the volume and becomes thick. Watch the saucepan carefully to make sure the mixture doesn’t bubble over. In the meantime, crank your oven up to broil.
3. Prepare the bread by cutting the loaves into ½- inch thick slices. Combine the dried parsley flakes and garlic powder with a stick of melted butter in a small bowl. Brush some of this 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.
4. When the dip has thickened pour it into an 8×8- inch casserole dish. Combine the shredded Cheddar and Jack cheese and sprinkle the cheese mixture over the dip. Broil the dip for 3 to 4 minutes or until the cheese is melted. Sprinkle sliced green onions over the top and serve hot with the garlic toast on the side, and some spoons or forks for spreading the dip onto the toast.