Description
This creamy and flavorful Shrimp and Crab Dip combines fresh seafood with savory spices and cheese, baked to golden perfection. Ideal for entertaining, this easy-to-make dip balances the sweetness of lump crab and shrimp with tangy lemon juice and a hint of paprika, making it a crowd-pleasing appetizer perfect for parties or casual gatherings.
Ingredients
Units
Scale
Seafood
- 1 cup lump crab meat
- 1/2 lb chopped shrimp
Vegetables & Aromatics
- 1/2 cup chopped fresh tomatoes
- 1/2 cup chopped yellow onion (about 1 small yellow onion)
- 2 cloves garlic, minced
Dairy & Alternatives
- 1/3 cup parmesan cheese (plus additional 1/3 cup parmesan for topping)
- 2 tbsp nutritional yeast (optional, for dairy-free variation)
- 1 cup mayonnaise (can substitute with Greek yogurt for lighter dip)
Other Ingredients
- 1 tbsp oil
- 1 tbsp lemon juice
- 1/2 tsp paprika
- 1/4 tsp salt
Instructions
- Preheat Oven: Set your oven to 375°F (190°C) to prepare for baking the dip later.
- Sauté Aromatics and Tomatoes: In a small pan over medium heat, warm the oil. Add the chopped onion and fresh tomatoes, seasoning with ¼ tsp salt. Cook this mixture for about 4 minutes until the onions are soft and tomatoes begin to break down.
- Cook Shrimp and Garlic: Add the chopped shrimp and minced garlic to the pan with onions and tomatoes. Cook for an additional 4 minutes, stirring occasionally, until the shrimp turn pink and are fully cooked.
- Combine Dip Base: In a mixing bowl, combine the mayonnaise, lump crab meat, lemon juice, paprika, and ⅓ cup parmesan cheese (or 2 tbsp nutritional yeast if making dairy-free). Stir well until all ingredients are evenly mixed.
- Mix in Cooked Shrimp Mixture: Stir the warm shrimp, onion, and tomato mixture into the mayonnaise and crab blend until fully incorporated.
- Bake the Dip: Transfer the combined mixture into an oven-safe baking dish. Sprinkle the remaining ⅓ cup parmesan cheese on top. Place in the preheated oven and bake for 15 minutes until the top is golden, bubbly, and slightly crusty.
Notes
- Use fresh lump crab meat for the best texture and flavor in the dip.
- For a lighter dairy alternative, swap mayonnaise with Greek yogurt.
- Add a pinch of cayenne pepper to the mixture for a subtle spicy kick.
Nutrition
- Serving Size: approximately 1/6 of recipe
- Calories: 280 kcal
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 16 g
- Cholesterol: 120 mg
