Description
This Shrimp & Crab Dip is a creamy, cheesy seafood appetizer perfect for gatherings and parties. Featuring tender shrimp and lump crab meat blended with cream cheese, sour cream, and a mix of shredded cheeses, it’s seasoned with Cajun spices and zesty lemon, then baked to bubbly perfection for a rich and flavorful dip.
Ingredients
Scale
Seafood
- 1 lb extra small shrimp (peeled, deveined, tail off)
- 6 ounces canned lump crab meat
Dairy & Creamy Mixture
- 8 ounces cream cheese
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Colby jack cheese
Vegetables & Seasonings
- 1/4 cup red bell pepper (finely chopped)
- 1/4 cup green onion (sliced, plus extra for topping)
- 2 tsp Cajun seasoning
- 1 tsp lemon zest
Instructions
- Preheat the oven: Preheat your oven to 400°F. Lightly spray a square baking dish or a casserole dish of similar size with nonstick spray and set aside to prepare for baking.
- Prepare the seafood: Chop the shrimp into small pieces. Use paper towels to squeeze out any excess moisture from both the shrimp and the lump crab meat to avoid a watery dip.
- Make the creamy base: In a large mixing bowl, beat together the cream cheese, sour cream, mayonnaise, shredded cheddar cheese, chopped red bell pepper, sliced green onion, Cajun seasoning, and lemon zest until smooth and fully combined.
- Combine seafood with the base: Add the chopped shrimp and crab meat to the creamy mixture, folding gently until evenly incorporated throughout.
- Assemble the dip: Pour the seafood and cheese mixture into the prepared baking dish, smoothing the top. Sprinkle the shredded Colby jack cheese evenly over the surface.
- Bake the dip: Bake in the preheated oven for 25 to 30 minutes, or until the cheese is melted, golden, and the dip is hot and bubbling.
- Garnish and serve: Remove from the oven and garnish with extra sliced green onions on top. Serve the dip warm with pita chips, crusty bread, or your favorite dippers for a delightful appetizer.
Notes
- Be sure to squeeze out excess moisture from the seafood to keep the dip creamy and prevent it from being watery.
- If you prefer spicier dips, increase the Cajun seasoning slightly or add a pinch of cayenne pepper.
- The dip is best enjoyed warm right out of the oven but can be reheated gently if needed.
- For a smoother texture, cream cheese should be softened at room temperature before mixing.
- If you want to make ahead, assemble the dip, cover it, and refrigerate for up to 24 hours before baking.
