Jackie Wright from Point Pleasant sent me this great recipe for an appealing appetizer. It is very good and can be enjoyed any time of year. It's especially good when you can get fresh local blue crabs from New Jersey.

I like to make this appetizer before a big summer meal with friends and family. If you plan to do that, too, be warned, people will fight over it! Thanks, Jackie, for the recipe. Here's to another great summer in NJ!

Gellman Images
Gellman Images


16 oz. softened cream cheese
3 tablespoons sour cream
1 tablespoon milk
1 teaspoon shallots, grated
1 tablespoon onion, grated
2 teaspoons horseradish, freshly grated
2 teaspoons seafood seasoning, such as "Old Bay"
2 teaspoons fresh lemon juice
1 teaspoon McIlhenney's Tabasco sauce
6 oz. sharp cheddar cheese, finely shredded
2 tablespoons chives, chopped
1 tablespoon fresh Italian flat leaf parsley, chopped
1 pound crabmeat, cooked and cleaned
½ pound salad shrimp, cooked, peeled and deveined
1 cup oyster crackers, finely crushed

How to put it together:

Preheat oven to 325 degrees. Whisk the cream cheese, sour cream and milk until smooth. Stir in all the other ingredients EXCEPT the seafood and blend until smooth.

GENTLY fold in the crab meat and shrimp and then pour into a buttered 2 qt. casserole dish. Bake covered for 15 minutes. Remove the cover and sprinkle the crushed oyster crackers over the top and bake uncovered for another 5 minutes. Serve hot with toasted baguette or French bread slices.

NOTE: If there’s any dip left it can be tossed with cooked pasta for a great dinner entree the next day. Serves 15-20 ENJOY!

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