Description
This Shrimp and Crab Dip is a warm, creamy appetizer perfect for seafood lovers. Combining fresh lump crab meat and tender shrimp with a blend of mayonnaise, parmesan, and a hint of paprika, it bakes to a golden bubbly perfection. Ideal for gatherings and parties, this dip pairs wonderfully with crackers, bread, or fresh veggies.
Ingredients
Units
Scale
Seafood and Vegetables
- 1/2 cup chopped fresh tomatoes
- 1 small yellow onion (1/2 cup chopped)
- 1/2 lb chopped shrimp
- 1 cup lump crab meat
- 2 cloves garlic, minced
Spices and Flavorings
- 1/2 tsp paprika
- 1/4 tsp salt
- 1 tbsp lemon juice
Other Ingredients
- 1 tbsp oil
- 1 cup mayonnaise
- 1/3 cup parmesan cheese (or 2 tbsp nutritional yeast for dairy-free option)
Instructions
- Preheat Oven: Preheat your oven to 375°F to prepare for baking the dip.
- Sauté Vegetables: Heat oil in a small pan over medium heat. Add chopped onion and tomatoes, sprinkle with salt, and sauté for 4 minutes until softened.
- Cook Shrimp and Garlic: Add chopped shrimp and minced garlic to the pan. Cook for another 4 minutes until the shrimp turn pink and are cooked through.
- Mix Dip Base: In a mixing bowl, combine mayonnaise, lump crab meat, lemon juice, paprika, and parmesan cheese or nutritional yeast (for a dairy-free alternative). Stir until well blended.
- Combine Ingredients: Fold the cooked shrimp, onion, and tomato mixture into the mayo and crab mixture, blending all flavors together.
- Bake the Dip: Transfer the combined mixture to an oven-proof baking dish. Bake for 15 minutes or until the top is golden brown and bubbly.
Notes
- Use fresh lump crab meat for the best flavor and texture.
- Swap mayonnaise for Greek yogurt if you prefer a lighter dip.
- Add a pinch of cayenne pepper for a little heat.
Nutrition
- Serving Size: 1/6 of recipe (~115g)
- Calories: 210
- Sugar: 2g
- Sodium: 460mg
- Fat: 16g
- Saturated Fat: 3.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 110mg
