Shrimp And Crab Dip Recipe
This rich and creamy shrimp and crab dip is packed with seafood flavor, a touch of tangy lemon, and a hint of smoky paprika. Once baked to a golden, bubbly finish, it makes an easy crowd-pleasing appetizer served with crackers, toasted bread, or crisp veggies.
Equipment
- Oven
- Small pan
- Mixing bowl
- Spatula or spoon
- Oven-proof baking dish
- Knife and cutting board
Ingredients
- ½ cup chopped fresh tomatoes
- 1 tbsp oil
- ⅓ cup grated parmesan cheese
- 1 tbsp lemon juice
- 1 cup lump crab meat
- ½ cup yellow onion finely chopped
- ½ tsp paprika
- 1 cup mayonnaise
- ¼ tsp salt
- ½ lb chopped shrimp
- 2 cloves garlic minced
Instructions
- Preheat the oven to 375°F.
- Heat oil in a small pan over medium heat, then add onion and tomatoes, sprinkle with salt, and cook for 4 minutes.
- Add shrimp and garlic, cooking for another 4 minutes until the shrimp turn pink.
- In a bowl, mix mayonnaise, lemon juice, paprika, and parmesan until well combined.
- Stir in the cooked onion, tomato, and shrimp mixture before transferring everything to an oven-proof baking dish.
- Bake for 15 minutes until the top is golden 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 for a little heat.
- Bake just until warmed and bubbly; avoid overbaking to prevent separation.