Shrimp and Crab Dip
Loaded with sweet, tender shrimp and crab and plenty of cheese, Shrimp and Crab Dip is a super easy party pleaser that’ll disappear quickly!
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 8x8 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.
Nutrition Facts
Calories: 253kcal, Carbohydrates: 3g, Protein: 11g, Fat: 22g, Saturated Fat: 9g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 5g, Trans Fat: 0.02g, Cholesterol: 72mg, Sodium: 543mg, Potassium: 121mg, Fiber: 0.2g, Sugar: 1g, Vitamin A: 547IU, Vitamin C: 3mg, Calcium: 173mg, Iron: 0.4mg