Crusty Baguette with Seafood Spread

• Gluten free

• Seafood

  • 1 6-oz can Lump crab meat
  • 8 oz Shrimp

• Produce

  • 1 Garlic clove, small
  • 2 tbsp Parsley, leaves

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1/2 tbsp Olive oil

• Dairy

  • 4 oz Cream cheese
  • 1/2 cup Parmesan

Found on babaganosh.org

Ingredients

• 8 oz shrimp, cleaned and deveined (about 10 jumbo shrimp)
• 1/2 tablespoon olive oil
• salt and pepper
• 4 oz cream cheese
• 1/2 cup freshly grated Parmesan
• 1 small garlic clove, finely grated
• 1 6-oz can lump crab meat, drained
• 2 tablespoons parsley leaves, finely chopped
• Optional: Pinch of red pepper flakes, to taste

Directions

• Preheat your oven to 425F.
• Season the shrimp with salt and pepper, and cook in 1/2 tablespoon olive oil in a skillet about 2 minutes per side, or until fully cooked.
• While the shrimp cools, prepare the rest of the dish: In a large microwave-safe bowl microwave the cream cheese for about 40 seconds, until it is softened but not fully melted. Add the Parmesan cheese, drained crab meat, grated garlic, parsley, and red pepper flakes. Chop the cooked shrimp into small pieces and add to the bowl. Mix well.
• Cut a baguette into 3/4 inch slices. Generously top each slice with about 1-2 tablespoons of the seafood spread (the amount will depend on the width of your slices). Cook for 4-5 minutes at 425F, or until the baguette is toasted and the seafood spread has softened. Top with additional parsley, if desired. Serve warm.