Name: Hot Crab-and-Oyster Dip
Prep time: 30 min
Total time: 45 min
Yield: Serves 6 to 8
Ingredients: Unsalted butter, room temperature, for baking dish; 8 ounces creme fraiche; 6 ounces Jarlsberg, Swiss, or cheddar cheese, grated (1 1/2 cups); 4 1/2 teaspoons prepared horseradish; 2 scallions, trimmed and thinly sliced (about 1/4 cup), plus more for serving; 2 cloves garlic, minced (2 teaspoons); 1/2 teaspoon sweet paprika; 2 tablespoons unbleached all-purpose flour; 12 oysters, shucked, liquor reserved (about 1/4 cup); 1 pound fresh lump crabmeat, preferably Chesapeake blue, drained and picked over; Kosher salt; Assorted crudites or crackers, for serving

Preheat oven to 450 degrees. Butter a 1 1/2-quart baking dish or 10-inch ovenproof skillet. In a large bowl, combine creme fraiche, cheese, horseradish, scallions, garlic, paprika, flour, and oyster liquor. Gently fold in crabmeat; season lightly with salt. Transfer to prepared dish, making 12 small divots in mixture with the back of a spoon. Press an oyster into each.

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Hot Crab-and-Oyster Dip

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