Warm Crab and Shrimp Dip

Recipe from Elliott's Oyster House in Seattle.

Ingredients:

2 oz. Cream cheese
½ cup Mayonnaise
2 ¼ tsp. Knorr Crab Base
Pinch Cayenne pepper
2 ¼ tsp. Dry mustard
¼ tsp. Minced garlic
2 ¼ tsp. Flour
¼ cup Shredded Jack cheese
1 Tbsp. Onion, diced fine
2 Tbsp. Green onion, chopped
2 ½ tsp. Italian parsley, chopped
1 Tbsp. Red pepper, diced
¼ cup Artichoke hearts, drained and coarse chopped
¼ cup Fresh spinach, chopped
6 oz. Dungeness crabmeat
4 oz. Bay shrimp meat
3 oz. Chilean rock crab meat
7 slices Potato Crostini (* see recipe below)
1 each Lemon wedge
1 each Parsley sprig

Directions:

Combine cream cheese, mayonnaise, Crab Base, cayenne pepper, dry mustard, minced garlic, flour, and Jack cheese in mixer on low speed using a paddle attachment. Add onions, parsley, red pepper, chopped artichoke hearts, and spinach. Mix well. Add crab and shrimp meats. Mix to break up crabmeat.
Place mixture in a baking dish. Do not pack down. Bake in a preheated oven at 400 degrees for 7 minutes or until heated through to 140 degrees. Do not overheat or mixture will break and become oily.
Place crostini around edges and garnish with lemon wedge and parsley sprig.
Makes 1 ¾ lbs.

Potato Crostini:
Makes 12 slices
1 each Potato baguette (or use French bread)
¼ cup Olive oil

Directions:
Slice rolls into slices and brush with olive oil. Place in 400 degree oven and toast on both sides.