Oceanside Shrimp And Crab Dip Recipes

HOT CRAB AND SHRIMP DIP

Hot Crab and Shrimp Dip image

This satisfying seafood dip features lump crabmeat, fresh shrimp, smoked cheese, and crowd-pleasing spices. Best of all? It takes only five minutes to prep.

Provided by Southern Living Test Kitchen

Time 25m

Yield Makes 3 cups

Number Of Ingredients 8

Ingredients

1/2 cup mayonnaise
1 1/2 teaspoons whole-grain mustard
1/2 teaspoon garlic powder
1/4 teaspoon lemon-pepper seasoning
1/2 pound lump crabmeat
1/2 cup chopped cooked shrimp (about 1/4 pound)
1/3 cup shredded smoked cheese
1/3 cup sliced almonds, toasted

Steps:

Combine first 4 ingredients in a small bowl. Stir in crab, shrimp, and cheese. Spoon mixture into a 3-cup baking dish. Bake at 375° for 15 to 20 minutes or until bubbly. Sprinkle with almonds.

BEST EVER SHRIMP AND CRAB DIP

Best Ever Shrimp and Crab Dip image

This easy, but awesome, dip will get you rave reviews and requests for more every time you serve it. It's best if made without substituting ingredients, so please try it first as written (no low fat/no fat ingredients). Any changes will alter the delicious end result.

Provided by Irish Gourmet

Categories Spreads

Time 6h10m

Yield 3 cups

Number Of Ingredients 8

Ingredients

1 (8 ounce) package cream cheese
3/4 cup mayonnaise
3/4 cup Miracle Whip
prepared horseradish or Worcestershire sauce
milk
2 (4 1/2 ounce) cans shrimp (or equivalent in fresh or frozen)
2 (4 1/2 ounce) cans crab (or equivalent in fresh or frozen)
1/4 cup fresh parsley

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.

Nutrition Facts : Calories 771.3, Fat 59.2, SaturatedFat 19.6, Cholesterol 272.5, Sodium 1921.2, Carbohydrate 28.1, Fiber 0.2, Sugar 12.6, Protein 31.9

CRAB 'N SHRIMP DIP

Crab 'N Shrimp Dip image

I always have this for a filler with company around the holidays, fun to serve with holiday shaped crackers that are available.

Provided by Cindy Carnes

Categories Appetizers and Snacks Dips and Spreads Recipes Shrimp Dip Recipes

Yield 18

Number Of Ingredients 5

Ingredients

8 ounces cream cheese, softened
1 tablespoon mayonnaise
1 green onion, chopped
1 (6 ounce) can crab meat, drained
1 (4.5 ounce) can small shrimp, drained

Steps:

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

Nutrition Facts : Calories 67.5 calories, Carbohydrate 0.5 g, Cholesterol 34.8 mg, Fat 5.3 g, Protein 4.5 g, SaturatedFat 2.9 g, Sodium 84.9 mg, Sugar 0.1 g

CRAB AND SHRIMP DIP

Crab and Shrimp Dip image

Provided by Sandra Lee

Categories appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 10

Ingredients

8 ounces chive and onion cream cheese, softened
1 teaspoon hot pepper sauce
1 teaspoon Worcestershire sauce
2 tablespoons chopped fresh dill
2 tablespoons white wine
1 cup cooked chopped imitation crabmeat
1 cup cooked chopped shrimp
1/4 cup shredded Parmesan
1 loaf sourdough round bread or baguette, cut into 16 slices
Olive oil

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.

OCEANSIDE SHRIMP AND CRAB DIP

Oceanside Shrimp and Crab Dip image

I live on the coast where seafood is plentiful. This dip tastes best if you use fresh blue crab and fresh shrimp. If you like spicy food, adjust the horseradish and chili sauce to suit. This is a great way to use fresh seafood and to feed a party of hungry guests.

Provided by Miss Fannie

Categories Crab

Time 10m

Yield 20 serving(s)

Number Of Ingredients 10

Ingredients

1 cup crabmeat
1 cup cooked chopped shrimp
1 (8 ounce) package softened cream cheese
1 cup sharpe shredded cheddar cheese
1 1/2 cups mayonnaise
1 tablespoon horseradish
1 teaspoon Worcestershire sauce
1 tablespoon French dressing
2 teaspoons garlic powder
1 tablespoon siracha chili sauce

Steps:

Combine all ingredients. Refrigerate for 24 hours. serve with crackers of choice. Cooking and preparation times are approximate, depending on if fresh, frozen, or canned seafood is used.

Nutrition Facts : Calories 136.5, Fat 12, SaturatedFat 4.3, Cholesterol 23, Sodium 220.3, Carbohydrate 5.4, Fiber 0.1, Sugar 1.8, Protein 2.3

WARM SHRIMP AND CRAB DIP

Warm Shrimp and Crab Dip image

Make and share this Warm Shrimp and Crab Dip recipe from Food.com.

Provided by School Chef

Categories Crab

Time 15m

Yield 16 serving(s)

Number Of Ingredients 6

Ingredients

2 (8 ounce) cream cheese
1 (10 3/4 ounce) can cream of shrimp soup
2 tablespoons hot sauce
1 teaspoon Old Bay Seasoning
1 (4 1/2 ounce) can canned shrimp
1 (4 1/2 ounce) can canned crabmeat

Steps:

Melt cream cheese in skillet on stove.
Chop drained shrimp.
Add soup, shrimp, crab and spices
Blend well.
Heat through.
Serve with pita chips.

Nutrition Facts : Calories 150.3, Fat 11.2, SaturatedFat 6.8, Cholesterol 111.9, Sodium 539.6, Carbohydrate 2.2, Fiber 0.1, Sugar 0.1, Protein 10

CHILI CRAB DIP WITH SHRIMP CHIPS

Chili Crab Dip With Shrimp Chips image

Inspired by chili crab, an aromatic and spicy Singaporean seafood braise, this crab dip gets sweetness from tomato paste and flavor from shallots and ginger.

Provided by Joe Sevier

Time 30m

Yield Makes about 2½ cups

Number Of Ingredients 16

Ingredients

2 medium shallots, quartered
1 lemongrass stalk, bottom third only, tough outer layers removed, cut into a few pieces
1 3-4" piece ginger, peeled, coarsely chopped
1 serrano chile, preferably starting to turn orange, halved, seeds removed if desired
4 medium garlic cloves
2 Tbsp. double-concentrated tomato paste
1 tsp. sugar
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more
1 Tbsp. vegetable oil
4 oz. cream cheese, room temperature
2 Tbsp. mayonnaise
8 oz. claw crabmeat, picked over
3 medium scallions, finely chopped
½ large bunch cilantro, tough stems discarded, leaves and tender stems finely chopped
2 Tbsp. store-bought fried shallots or garlic (optional)
Shrimp chips (such as Dandy's or Shrimp Snacks) or Ritz crackers (for serving)

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.

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