Delicious Crab and Shrimp Dip
This warm and creamy seafood dip is packed with sweet baby shrimp, tender crab and plenty of cheesy goodness. It’s the kind of easy seafood appetizer that feels fancy but comes together fast. It's perfect for the holidays or any time you’re hosting. Serve along with Pico de Gallo with Jalapeno and Lime for a great arrangement of flavors!
Servings: 8
Calories: 238kcal
Ingredients
- 8 ounces cream cheese softened, use block cream cheese, not whipped
- ⅓ cup sour cream
- ½ cup artichoke hearts canned in water, not oil, drained and chopped into very small pieces
- 1 cup Parmesan cheese shredded
- ⅓ cup green onions diced
- 1 teaspoon Old Bay Seasoning
- 1 teaspoon lemon juice
- 1 cup shrimp small cooked baby shrimp, fresh
- 1 cup lump crabmeat canned or fresh
- 1 tablespoon diced green onion optional garnish
- ¼ cup baby shrimp optional garnish
- ¼ cup Parmesan cheese shredded, optional garnish
Instructions
- Soften the cream cheese in the microwave or at room temperature for about an hour.8 ounces cream cheese
- Preheat the oven to 350°F.
- Place the cream cheese in a medium-sized bowl and add the sour cream, diced artichoke hearts, 1 cup Parmesan cheese, ⅓ cup green onions, Old Bay Seasoning and lemon juice. Blend well with a spoon to thoroughly combine all of the ingredients. Set aside.⅓ cup sour cream, ½ cup artichoke hearts, 1 cup Parmesan cheese, ⅓ cup green onions, 1 teaspoon Old Bay Seasoning, 1 teaspoon lemon juice
- Place the shrimp and lump crab meat between 2 layers of paper towels and pat dry. This step helps ensure the heated crab dip will be thick and creamy.1 cup shrimp, 1 cup lump crabmeat
- Add the shrimp and crab meat to the bowl with the dip ingredients and stir gently to combine.
- Place the dip mixture in a heat-proof 1-quart dish: a 9" pie dish works well for this.
- Bake uncovered for 15 minutes or until hot in the center and bubbly around the edges.
- Remove from the oven and top with the reserved shrimp, Parmesan cheese and green onions if desired. A sprinkle of the Old Bay Seasoning is also an eye-appealing garnish. Serve with an assortment of toasted sourdough baguette slices, crisp crackers, carrot sticks or sliced cucumbers.1 tablespoon diced green onion, ¼ cup baby shrimp, ¼ cup Parmesan cheese
Notes
Will you be using fresh crab to make this seafood dip? (Good call!) Approximately one pound of fresh crab legs - snow crab or king crab - will yield enough fresh crabmeat to equal one cup, possibly a little more for snacking as you make the dip.
You can assemble the seafood dip up to 24 hours in advance of serving. Add an extra 5-10 minutes of baking time since the ingredients will be chilled.
Leftovers: In the unlikely event that you have leftovers after serving, store them covered in the refrigerator for up to 3 days. Reheat gently in the microwave on low power until warm, or serve the dip cold.
Freezer: You can freeze this dip either before or after baking (after cooling), but in my experience, the cream cheese and sour cream have a slightly different texture after defrosting. Store in the freezer for up to 3 months.
If unbaked, thaw overnight in the fridge before baking as directed in the recipe. If previously baked, thaw then bake at 325°F until heated through, about 20 minutes.
Nutrition
Calories: 238kcal | Carbohydrates: 4g | Protein: 19g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.001g | Cholesterol: 111mg | Sodium: 718mg | Potassium: 209mg | Fiber: 1g | Sugar: 2g | Vitamin A: 636IU | Vitamin C: 3mg | Calcium: 261mg | Iron: 1mg
