Crab and Shrimp Dip (Seafood Dip)

This Crab and Shrimp Dip recipe is an easy seafood dip to whip up and can be served hot or cold. Loaded with sweet and plump shrimp and crab, this crab dip will soon be a family favorite.

There’s a debate going on right now in my house. Are plain potatoes for snacking alone or for dipping? When you have teens in the house, you are constantly buying food – especially with two teenage boys.

Me?! I think chips are best paired with a dip. And it keeps you from inhaling an entire bag in one sitting! Middle child loves mast-o khiar (Persian yogurt with cucumbers), especially when he has potato chips to dip it in.

My eldest loves hot my hot corn dip and my daughter is always asking me to make my tomatillo dip. Today I am sharing one of MY favorite dips, especially on hot summer days: this deliciously cold drab and shrimp dip (seafood dip).

Ingredients you need

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• Lump crab: This is the crab meat you find in a can. It is basically a combination of broken pieces of jumbo lump and a special grade of crab meat. It is more economical to buy lump crab meat than to pull out the meat from crab legs. You can also use imitation crab meat for this dip. I know purists knock down the imitation crab, but it is cheaper than lump crab and is a good alternative if you are on a budget.
• Shrimp: If you are using larger shrimp, be sure to chop it up. If using the small crab salad type shrimps, you don’t need to do any chopping.
• Cream cheese, sour cream and mayonnaise: This is the trifecta that makes the base of the dip. They each bring something different. Cream cheese is thick and provides flavor. Sour cream gives a bit of tang. And the mayonnaise brings some smooth creaminess.
• Celery: I love the flavor and crunch of raw celery, especially in a dip.
• Green onions: You can also use chives and/or chopped onions.
• Fresh dill: Fresh dill gives so much flavor and aroma. You can use dried dill if you can’t find fresh. Swap out fresh with 2 teaspoons of dried dill.
• Lemon juice: You can use fresh lemon juice or bottled. If using fresh, add some grated zest for a bit more flavor.
• Hot sauce: You can add as little or as much hot sauce as you like. I love Cholula and Tapatio brands. You can also use Sriracha or Tobasco.
• Seasonings: garlic powder, sea salt and ground black pepper

Step-by-step directions

1. Combine ingredients. 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 seafood.
2. Chill. Cover and refrigerate until ready to serve. The longer it sits, the better the flavor.

Expert tips and recipe FAQs

I like to serve this dip with a hearty potato chip because I like to get a good helping of yumminess with every bite. You can also use tortilla chips, pita chips or your favorite cracker. And of course, you can use crudites like carrots, celery and cauliflower.

I prepared this to be a cold dip, but you can also serve it up as a warm shrimp dip. Just transfer your dip into an oven safe dish and bake at 350ºF until bubbly, about 20 minutes.

If you want to try a hot seafood appetizer, try my crab rangoon dip or my cheesy crab stuffed mushrooms.

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Crab and Shrimp Dip (Seafood Dip)

Laura Bashar | Family Spice

This Crab and Shrimp Dip recipe is an easy seafood dip to whip up and can be served hot or cold. Loaded with sweet and plump shrimp and crab, this crab dip will soon be a family favorite.

4.41 from 45 votes

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Course Appetizers

Cuisine American

Servings 6

Calories 219 kcal

Ingredients

  

1x2x3x

• 8 oz lump crab and cooked shrimp chopped
• 5 oz cream cheese softened
• ¼ cup sour cream
• ¼ cup mayonnaise
• 1 cup finely chopped celery
• 2 green onions finely chopped
• 2 tablespoon chopped fresh dill
• 2 teaspoon lemon juice
• ½ teaspoon sea salt
• ¼ teaspoon hot sauce
• ¼ teaspoon garlic powder
• ⅛ teaspoon ground black pepper

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Instructions

 

• 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.

Notes

Imitation crab can be instead of real crab, if you don’t want to spend the extra money for real crab meat.

TO STORE: Store any leftover seafood dip in an airtight container and refrigerate for up to 3 days.

TO FREEZE: You can also freeze leftovers. Transfer to a resealable bag or freezer safe container and freeze for up to 3 months.

Nutrition

Calories: 219kcalCarbohydrates: 4gProtein: 12gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 9gCholesterol: 100mgSodium: 642mgFiber: 1gSugar: 2g

Keyword crab dip, seafood dip, shrimp dip

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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

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