Ingredients:

  • 8 ounces Full-Fat Cream Cheese, softened (225 grams)
  • 1/2 cup Full-Fat Sour Cream (120 ml)
  • 1/4 cup Mayonnaise (60 ml)
  • 1 small Shallot, finely minced
  • 2 cloves Garlic, pressed or minced
  • 1 teaspoon Fresh Lemon Zest
  • 1 teaspoon Fresh Lemon Juice
  • 1/2 teaspoon Worcestershire Sauce
  • 1/4 teaspoon Hot Sauce (optional)
  • 1 cup Aged Gruyère or sharp White Cheddar, grated (reserve 1/4 cup for topping)
  • 1/4 cup Freshly grated Parmesan Cheese
  • 6 ounces White Crab Meat, well-drained and patted dry (170 grams)
  • 6 ounces Cooked Medium Prawns (shrimp), chopped and well-drained (170 grams)
  • Kosher Salt and Freshly Ground Black Pepper, to taste
  • A pinch Smoked Paprika, for dusting
  • 1 tablespoon Fresh Chives, finely snipped, for garnish

Instructions:

  1. Preheat your oven to 190°C (375°F). Lightly grease your chosen ovenproof baking dish. Crucially, ensure the crab meat and chopped prawns are thoroughly drained and patted dry using paper towels.
  2. In a mixing bowl, thoroughly combine the softened cream cheese, sour cream, and mayonnaise until the mixture is completely smooth and lump-free.
  3. Stir in the minced shallot, garlic, lemon zest, lemon juice, Worcestershire sauce, and hot sauce (if using). Mix well until evenly distributed.
  4. Add ¾ cup of the grated Gruyère/Cheddar and all of the Parmesan cheese. Season generously with salt and pepper. Taste and adjust seasoning as needed.
  5. Gently fold the dried crab meat and chopped prawns into the creamy mixture. Be careful not to overmix, as this can shred the seafood.
  6. Spoon the mixture into the prepared baking dish. Sprinkle the remaining ¼ cup of Gruyère/Cheddar cheese evenly over the top, and dust lightly with smoked paprika for color.
  7. Bake for 20–25 minutes, or until the cheese topping is golden brown and bubbling vigorously around the edges.
  8. Remove the dip from the oven and let it rest for 5–10 minutes before serving. Garnish generously with fresh chives and serve hot with sturdy dippers.