This easy appetizer will be equally at home at a casual buffet or an elegant cocktail party.
Ingredients
1 8-oz package cream cheese
2-3 tablespoons grated Parmigiano Reggiano
1 tablespoon mayonnaise (I use Vegenaise, can't tell the difference)
2 tbsp milk
1 garlic clove, minced
1 teaspoon Worcestershire Sauce
1 tablespoon fresh lemon juice
¼ lb crabmeat, flaked
3 ounces cooked small bay shrimp
½ cup chopped celery
Instructions
Process cheeses, mayo milk, garlic, Worcestershire and lemon juice until smooth. Stir in the crab, shrimp and celery. Best if covered and refrigerated for a few hours before serving.
Recipe by Lemons + Anchovies at https://lemonsandanchovies.com/2012/07/crab-and-shrimp-dip/