1/2 pound crabmeat, fillets
1/2 cup chopped celery
1/4 cup chopped onion
1 cup cold water
1 (4 ounce) package cream cheese, at room temperature
1/2 cup cottage cheese
1 (8 ounce) container frozen chopped spinach, thawed
3 green onions, chopped
1 tablespoon brown sugar
2 tablespoons all-purpose flour
1 pound shrimp, cleaned and flaked
2 pounds crabmeat, cooked and peeled
In a large bowl, mix crabmeat fillets, celery, onion, water, cream cheese, cottage cheese, softened butter, spinach, onion, brown sugar, flour, and shrimp. Mix just until incorporated. Fold shrimp into the mixture.
Spread a sheet of foil on the bottom of the serving bowl. Wrap the crab mixture tightly around the foil, underneath sauce. Press the remaining crab mixture onto the sides. Cover the edges of the foil. Chill in refrigerator for overnight.
Peel the crab dip, and chill all of the crab mixture mixture until serving time. Cut soft crabmeat by hand with knives. Discard crust; cut strips of crab meat. Place the crab mixture seam side down on cookie sheet. Cover tightly with foil.
Top with the cooked shell. Chill milk and vegetable stock in refrigerator, or at room temperature, for 1 hour.
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