I used to work at Uno's a few years ago and this was by far my favorite dish there. And since many of the Uno's in our state have closed, my cravings have not been satisfied. Thus, I took it upon myself one afternoon to see if I can clone this dish. And alas--I think I have it down pat.

SHRIMP AND CRAB FONDUE COPYCAT

1 (8 oz.) block cream cheese
4 cloves garlic, minced
1/3 cup heavy (whipping) cream
1/4 cup mayonnaise
1 tbsp. grated fresh Parmesan cheese
1/2 tsp. dry thyme
1/2 tsp. dry flat leaf parsley
10 (20-25 count) cocktail shrimp, tailed, deveined, and cut in half
2 cans (6 oz. each) crab meat, drained
1 tsp. garlic powder or garlic salt, plus extra to sprinkle on bread
additional salt and pepper to taste
1/2 French baguette, sliced 1/4 inch thick
1/2 stick (1/4 cup) melted butter
2 Roma tomatoes, seeded and diced, tossed with 1 tbsp. olive oil and basil
block of parmesan cheese

Preheat oven to 425 degrees F.

Prepare bread. Slice baguette and brush with melted butter. Sprinkle with garlic powder/garlic salt to taste.

In a saucepan add block of cream cheese, minced garlic, heavy whipping cream, and mayonnaise. Let simmer briefly and whisk until smooth. Add 1 tbsp. freshly grated parmesan cheese, thyme, garlic powder/salt, and stir. Mix in shrimp and crab meat throughout, ensuring an even consistency.

Pour mixture into an oven-safe dish (preferably one that is at least 1-1.5 inches deep). Grate fresh parmesan over the entire dish, ensuring that it is even and thick enough to create a cheesy "crust".

Place in oven for 10 minutes, or until bubbling hot and the cheese has browned. BE CAREFUL! Will be very HOT!

Take out dish and let cool. Meanwhile, place baguette on a baking sheet and bake until golden brown.

Sprinkle diced tomato mixture atop the shrimp and crab fondue and serve with a large spoon and toasted bread slices.

Enjoy!

I'd love to hear your feedback! :)