Hot Crab and Shrimp Dip
Serving: 10

Dip:
1 pint of sour cream
1/4 cup of chopped scallions
1 8 ounce package of Philly cream cheese (softened)
1 cup shredded white cheddar cheese
1 cup of shredded monterey jack cheese
1 package of imitation crab or lump crabmeat, approximately 16 ounces; reserve some pieces for presentation
4 (4 ounce) packages of frozen tiny shrimp, defrosted and squeeze excess water out of shrimp
1 tablespoon of Worcestshire sauce
2 tablespoons of Dijon mustard

To Serve:
One large round marble bread (1/2 pumpernickel 1/2 white or a Vienna round)
1/2 pound of cooked, cleaned shrimp
reserved crab meat
fondue forks

Mix all the dip ingredients together, place in a covered container and refrigerate for at least 3 hours or overnight. Preheat oven to 375°F. Prepare bread for dip. Cut the top of the bread and place in plastic bag to prevent it from drying out and set aside. Make a bowl in the round by scooping out bread chunks from center. (Use gentle tearing because you will be using the bread chunks for presentation later) Place the chunks in the plastic bag to ensure freshness and set aside. Fill the bread with the refrigerated crab and shrimp mixture. Cover the bread except for the top with foil. (this prevents the bread from getting dark during the extended baking time. Cook dip approximately 1 1/2 hours or until hot, thick and bubbly. During the last 15 minutes of cooking time, place the bread top back on the bread and cook. Place hot crab dip in the center of a platter. Surround with reserved bread chunks, buttery crackers, water crackers and chunks of crab meat and the cooked shrimp. Distribute fondue forks and allow guests to serve themselves.