Crab & Shrimp Fondue

A couple years ago, Josh took me out for date night at a seafood & oyster bar in Poway, California called Brigantine It is a perfect date night location and right across from the restaurant is a small movie theater. You have the option to sit at the bar to enjoy their happy hour deals or in a more intimate setting at a booth or table. Service was great and the waiters & waitresses were friendly and answered all your questions about the menu. The food was fantastic. In fact our favorite small plate was the Crab & Shrimp Fondue served with crunchy garlic bread. Because it was a bit pricey for a small serving, I decided to do some research and put together some ingredients to make my version of a Crab & Shrimp Fondue. This has become Josh’s all-time favorite dip now that I make. Last year, after his surgery, he requested this every weekend. Hope you enjoy it too as much as he does!


  • 1 lb medium shrimp, peeled, deveined & chopped

  • 2 cans crab meat, drained

  • 1 package cream cheese

  • 3 cloves of garlic, minced

  • 1/2 cup heavy whipping cream

  • 1/2 cup Parmesan cheese, shredded (mix with dip)

  • 1 tsp salt

  • 1 Tbsp thyme, fresh

  • 1/2 cup parmesan cheese, shredded (topping)


  1. Turn oven onto broil.

  2. Melt cream cheese in a medium sauce pan over medium-high heat. When cream cheese begins to melt, add garlic & heavy cream.

  3. As the sauce begins to boil, add crab meat and chopped shrimp. Let cook for 7-8 minutes, stirring frequently.

  4. Add parmesan cheese, salt & thyme. Stir and let cook for 3 minutes.

  5. Transfer into a broil-safe 8×8 baking pan. Top with parmesan cheese and broil for 10 minutes or when cheese is almost golden brown.

  6. Serve with toasted garlic bread.

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