Shrimp and Crab Dip
Loaded with sweet, tender shrimp and succulent crab, this easy Shrimp and Crab Dip is perfect for sharing. Great on game day or any day, it satisfies your craving for seafood in this easy, cheesy dip. It bakes up hot and bubbly and is perfect scooped up with chips or your favorite dippers!
I love a good dip, and boy, oh boy, is this dip good! It’s loaded with crab, shrimp, and 4 different kinds of cheeses. This is the perfect dip to prep ahead of time, and then just pop it into the oven to get all melty and delicious before serving.
Shrimp and Crab Dip
In this Shrimp and Crab Dip, you never have to choose between shrimp or crab because there’s plenty of both in every scoop! Speaking of scooping, this easy seafood dip recipe is great with kettle-cooked chips, tortilla chips or even veggies. Be sure to see my whole list of suggested dippers below.
Read more: Shrimp and Crab Dip
I love serving this dip for family gatherings and special events like our 4th of July party. It’s hearty enough to be satisfying but still light enough that nobody will ruin their appetite for dinner.
With a touch of Old Bay and plenty of garlic, this tasty dip is a hit whenever I serve it! I love it, and I know you will, too!
Gather these ingredients
- Cooked baby shrimp – Rinsed.
- Fresh crab – Shredded.
- Cream cheese – Softened.
- Mayonnaise
- Sharp cheddar cheese – Shredded.
- Jack cheese – Shredded.
- Parmesan cheese – Shredded and divided.
- Green onion – Chopped. Reserve some for the topping.
- Garlic – Minced.
- Old Bay Seasoning
- Lemon zest – From a fresh lemon.
- Freshly cracked black pepper
- Diced tomato – Optional garnish.
How do you make shrimp & crab dip
- Preheat your oven to 400-F and spray an oven-safe 8×8 baking dish with cooking spray. Set the dish aside.
- Place the fresh crab and shrimp on a few layers of paper towels and gently press out the moisture. If the crab is larger than the shrimp, chop it to the size of the shrimp.
- Mix the softened cream cheese and mayonnaise with a spoon until smooth.
- Add the shredded cheddar and Jack cheeses, ¼ cup of Parmesan, green onion, garlic, Old Bay, and lemon zest to the cream cheese-mayonnaise mixture and mix well.
- Fold in the shrimp and crab and gently mix to combine.
- Transfer the dip mixture to the prepared baking dish and top with the remaining Parmesan cheese.
- Bake at 400-F for 25-30 minutes or until the dip is hot and bubbly and golden brown on top.
- Remove the dip from the oven and sprinkle with reserved green onion, diced tomatoes, and a few grinds of freshly cracked black pepper.
- Serve and enjoy!
The best dippers for Shrimp and Crab Dip
There’s so much flavor in this dip, so choose dippers that are fairly flavor-neutral so they won’t compete with the dip. My favorites are:
- Crackers – Unflavored.
- Pita crackers or chips
- Tortilla chips
- Kettle-cooked chips
- Crostini
- Crudite – Like carrot or celery sticks, cauliflower florets, and other veggies.
Tips & substitutions
- You can use any kind of mayonnaise in this recipe, but don’t use Miracle Whip; it is too sweet.
- Want a touch of heat? Add a pinch of red pepper flakes to the dip mixture before baking.
- Crabs can be costly, so use whatever kind you can afford. Save the jumbo lump crab for crab cakes.
- Make this dip up to the point of baking it and pop it in your fridge. Then, just bake and serve! You may need to add a few minutes to the baking time if you take it right from the fridge.
Serving suggestions
I love this Shrimp and Crab Dip as an appetizer or even just an after-dinner snack. Serve it with all your favorite dippers, or add it to a charcuterie board. Enjoy it as a prelude to a seafood-themed meal featuring grilled shrimp or succulent steaks. The possibilities are endless!
Storage
Store any leftovers in an airtight container in the fridge for 1-2 days.
Check out these awesome dip recipes while you’re here
Get the Recipe:
Shrimp and Crab Dip
Ingredients
- 6 oz. cooked baby, bay shrimp, rinsed
- 6 oz. fresh crab, shredded (I buy fresh at Costco)
- 8 ounces cream cheese softened
- ½ cup mayonnaise, Do not use Miracle Whip, as it’s too sweet
- 1 cup shredded Sharp cheddar cheese
- ½ shredded Jack Cheese
- ½ cup shredded Parmesan cheese, divided
- ⅓ cup chopped green onion
- 4 large cloves garlic minced
- 2 teaspoons Old Bay seasoning
- 1 teaspoon lemon zest
- Fresh cracked pepper
- sliced green onion and chopped Roma tomato for garnish
Instructions
- Preheat the oven to 400°F.
- Place the fresh crab and shrimp on paper towels and press out all of the moisture. If the crab is in larger pieces, chop to the size of the shrimp.
- In a large bowl, mix together softened cream cheese and mayonnaise with a spoon until smooth. TIP: you can use a food processor if you choose, to get the mixture nice and smooth.
- Next add in the Sharp Cheddar and Jack cheese, 1/4 cup of Parmesan, green onion, fresh garlic, Old Bay seasoning, and the lemon zest.
- Add in the chopped crab and baby shrimp, and gently mix together.
- Prepare a 8×8 baking dish with cooking spray. Transfer the dip mixture into the baking dish. Sprinkle remaining Parmesan cheese over the top.
- Bake for 25-30 minutes, until the dip is hot and bubbly. It will get a little brown on top.
- Remove from the oven and allow to sit for 5-10 minutes before serving. Sprinkle sliced green onion, fresh cracked pepper, and chopped Roma tomato over the top.
- Serve hot with crackers, crostini, fresh veggies, or tortilla or pita chips.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
