Crab Shrimp And Mushroom Dip Recipe 45 Recipes

CRAB 'N SHRIMP DIP

Steps:

• Blend together the cream cheese and mayonnaise. Add the green onion, crab and shrimp. Place in a covered container and chill overnight.

CRAB AND SHRIMP DIP

Steps:

• Preheat oven to 400 degrees F.
• Combine the first 5 ingredients in a large bowl. Mix on medium speed using a hand mixer until blended. Fold in the crab and shrimp. Transfer to a shallow 2-cup baking dish. Top with Parmesan. Bake for 20 minutes or until top is lightly brown.
• To make the toasted bread slices, place bread slices on a baking sheet. Brush with olive oil on both sides. Bake in oven for 8 minutes while dip is also baking. Serve crab and shrimp dip with toasted bread slices.

SHRIMP & CRAB CASSEROLE

Steps:

• Preheat oven to 350°. Spread rice into a greased 13x9-in. baking dish. In a large skillet, heat butter over medium-high heat. Add celery and onion; cook and stir until tender, 6-8 minutes. Stir in flour until blended; gradually whisk in cream. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes., Stir in seafood seasoning, salt, pepper sauce and pepper. Fold in shrimp and crab. Spoon over rice. Sprinkle with cheese. Bake, covered, until shrimp turn pink, 40-45 minutes. Let stand 5 minutes. To Make Ahead: Can be made a day in advance. Prepare recipe as directed, cooling sauce slightly before adding shrimp and crab. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed.

IVAR'S CRAB AND SHRIMP DIP

Steps:

• Preheat oven to 400 degrees F.
• Combine the first 5 ingredients in a large bowl. Mix on medium speed using a hand mixer until blended. Fold in the crab and shrimp. Transfer to a shallow 2-cup baking dish. Top with Parmesan. Bake for 20 minutes or until top is lightly brown.
• To make toast points, place bread slices on a baking sheet. Brush with olive oil on both sides. Bake in oven for 8 minutes while dip is also baking. Serve crab and shrimp dip with toasted bread slices.

SHRIMP AND CRAB DIP

Steps:

• In a medium bowl, use a hand mixer to blend together cream cheese, mayonnaise and sour cream until smooth.
• Mix in celery, green onions, dill, lemon juice and remaining spices until thoroughly combined.
• Fold in shrimp and crab.
• Cover and refrigerate until ready to serve. The longer it sits, the better the flavor.
• If you want to serve this dip warm, place contents in an oven-safe dish and bake at 350ºF until bubbly, about 20 minutes.

SAN FRANCISCO CRAB DIP

Steps:

• In a saucepan, combine soup and cream cheese; cook and stir over medium heat until smooth. Remove from heat and stir in mayonnaise., Meanwhile in a small bowl, sprinkle gelatin over hot water. Let stand 5 minutes or until dissolved. Add gelatin to hot soup mixture; stir until dissolved. Add onions, celery and crab; stir to combine. Transfer to a serving bowl. Cover and chill for 2-3 hours or until set. Serve with crackers.

SHRIMP AND CRAB DIP

Steps:

• Step One
• Mix Knox Unflavored Gelatin with 3 Tbsp. of water until dissolved.
• Step Two
• Combine cream of mushroom soup and cream cheese in pot. Cook over low heat until mixed.
• Step Three
• Mix onions, celery and mayonnaise.
• Step Four
• Mix imitation crab, salad shrimp and a sprinkle with lemon juice. Then mix all together put in fridge overnight.

CRAB, SHRIMP, AND MUSHROOM DIP RECIPE - (4/5)

Steps:

• Melt butter in small saute pan over low heat. Cook celery, garlic and red pepper flakes for 20 minutes (adjust heat to not burn). Add mushrooms, salt, and cream; bring to simmer. Reduce mixture by half. Remove from heat and mix in crab, shrimp and cheeses. Place in a greased 8x8-inch pan and broil until bubbly and cheese is melted. Serve with garlic toast or bread.

CRAB OR SHRIMP STUFFED MUSHROOMS

Steps:

• Heat oil in heavy large skillet over medium-high heat. Add onion and celery. Saute until softens, about 5 minutes. Add cream cheese to soften.
• Place in a medium bowl; mix in shrimp and or crab meat, garlic, lemon juice, thyme, paprika, and panko. Season filling to taste with salt and pepper. Arrange mushrooms, rounded side down, on oiled baking sheet. Generously mound filling in mushrooms.
• Sprinkle cheese.
• Preheat oven to 350°F Bake mushrooms until tender about 20 minutes. Serve hot.

CHILI CRAB DIP WITH SHRIMP CHIPS

Steps:

• Pulse or blend shallots, lemongrass, ginger, chile, garlic, tomato paste, sugar, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ½ cup water in a food processor or blender until a coarse purée forms.
• Heat oil in a medium skillet over medium-high. Scrape purée into pan and cook, stirring often, until mixture darkens and thickens to the consistency of tomato paste, 12-15 minutes. If it begins to stick and brown, stir in a little water (about 1 Tbsp.), scraping up any browned bits with a wooden spoon. (You should have about ⅔ cup.)
• Transfer mixture to a small bowl and vigorously mix in cream cheese and mayonnaise. Stir in crabmeat, half of the scallions, and half of the cilantro. Taste dip and season with more salt if needed.
• Transfer dip to a serving bowl. Top with remaining scallions and cilantro, then with fried shallots (if using). Serve with shrimp chips.

BEST EVER SHRIMP AND CRAB DIP

Steps:

• Mix softened cream cheese with mayonnaise and Miracle Whip. Add salt, pepper, garlic salt/garlic, horseradish and Worcestershire to taste.
• Add small amount of milk to make creamy smooth.
• Add shrimp and crab, stirring in carefully.
• Chill for several hours; bring to room temperature before serving on assorted crackers.
• A light sprinkling of fresh chopped parsley on top adds to the presentation.
• Cooking time is chilling time.