Baked Crab and Shrimp Artichoke Dip
- 1/2 lb Panamei crab meat
- 1/2 lb Panamei cooked shrimp, chopped
- 1 lb cooked artichoke hearts, chopped into small pieces
- 1 c mayonnaise
- 1 c freshly grated Parmesan cheese, plus an extra handful for topping
- 1/4 tsp Cayenne pepper
- 1/4 c breadcrumbs
Preheat oven to 350˚F.
In a medium mixing bowl combine artichokes, mayonnaise, cheese, crab meat, shrimp, and Cayenne pepper.
Spoon into a 1-qt oven-proof baking dish, top with bread crumbs and extra Parmesan cheese.
Bake, 25 – 30 minutes, until heated through and lightly browned.
Remove from oven, serve at once with crackers, sliced baguettes, or pita bread.
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