1 x 6 ounce can tiny shrimp, drain and reserve liquid
1 x 6 ounce can crab meat, drain and reserve liquid
2 ounces cream cheese, cubed
2 tablespoons olive oil
2 tablespoons flour
1/4 teaspoon salt
pinch crushed garlic
1 teaspoon horseradish
1/3 cup asiago cheese
2 tablespoons grated parmesan cheese
3/4 cup half and half
1-1/2 cups marinara sauce (remove excess liquid)
1/4 cup parmesan cheese (for topping)
breadsticks
On medium-low, heat olive oil and flour in 2 quart saucepan. Add liquids from canned seafood. Add cubed cream cheese, salt, garlic and horseradish. Stir till smooth. Add asiago and 2 tablespoons parmesan cheese. Stir until smooth. Add seafood; blend well. Simmer until heated.
Add half and half a little at a time to seafood sauce. It will resemble a pudding. Simmer 12-15 minutes. Stir frequently, don’t scorch.
In a shallow baking dish, spray with a nonstick spray. Line the bottom of the dish with the marinara. Place seafood mixture on top of the marinara. Sprinkle with 1/4 cup parmesan cheese.
Bake at 325°F for 10-15 minutes. Do not brown. Let cool for a few minutes before serving.
For breadsticks:
Follow the instructions on the package for baking time and temp. Before you put them in the oven, brush with olive oil and sprinkle with parmesan cheese. Wrap in tin foil. When they’re done, cut them on a diagonal into dipping size pieces.