Vietnamese-inspired crab and shrimp dip

Boil the Dungeness crabs 14 minutes.

Devein any shrimp that still need it and chop them.

Melt butter in a pan and brown it.

Smash and mince garlic and cook it in the butter; a little toasty is fine. Add the shrimp.

Season with fish sauce and black pepper, taste, add more fish sauce and a little sugar; pull off the heat and let cool.

Clean the crabs, saving the crab fat for the dip, and pick the meat.

Taste and add a little more sugar (or honey); mix in the crab meat with the shrimp and all the butter.

Preheat the oven to 350 to 375 depending.

Mix in the cheddar and Monterey Jack, then the mayo, in a bigger bowl.

Add the pepper transcribed 'Thai chayote' for heat, fried shallots for bite, and chopped rau ram and basil.

Add a little splash of vinegar; taste and adjust with more acid, heat and herbs.

Top with more cheese, set on a tray and bake until bubbly and a little crispy ('we just put it on boil' as transcribed).

Finish with more fried shallots, culantro, Thai basil and maple blossoms; serve with bread or chips and pickles on top.