Baked Seafood Dip with Crab, Shrimp, and Veggies!
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
12 servings
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Calories
264 kcal
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Course
Appetizer
Baked Seafood Dip with Crab, Shrimp, and Veggies!
Description
The recipe begins by finely chopping raw shrimp and crab, then sautéing diced onion, green pepper, celery, jalapeño, and spinach with smashed garlic and Old Bay seasoning in butter. Adding the seafood last, it cooks slightly just until shrimp turn opaque. Cream cheese and a blend of gouda and gruyere cheeses are stirred in to create a creamy, cheesy seafood mixture.
Once transferred into an oven-safe dish, the dip is baked at 350°F until hot and golden on top. The combination of creamy cheeses with fresh seafood and well-balanced spices delivers rich, indulgent flavors with a subtle heat from jalapeño and red pepper flakes.
This dip is ideal served warm with crackers, toasted bread, or raw vegetables for gatherings or as an appetizer. Using fresh seafood, especially jumbo lump crab, adds tenderness and a fresh taste often missing from canned options.
All preparation happens in one pan, simplifying cleanup. The recipe notes that fresh jumbo lump crab improves the texture and flavor dramatically compared to canned varieties, and provides a nutrient comparison based on dippers chosen.
Ingredients
- ½ lb Shrimp fresh or defrosted, raw
- 4 ounces lump crab meat or claw, quality
- 1-2 TBSP butter
- ½ cup onion finely diced
- ½ cup green bell pepper finely diced
- ¼ cup celery optional but tasty!, finely diced
- 1 TBSP jalapeño minced
- ½ cup spinach chopped
- 3 cloves garlic minced and smashed with 1/4 tsp salt
- 1 tsp Old Bay seasoning blend
- 3-4 ounces cream cheese
- 2.5-3 cups gouda cheese not smoked, freshly grated
- ½ cup gruyere cheese
- 1/8-1/4 tsp red pepper flakes crushed
- ¼ tsp parsley chopped
- paprika to taste
Instructions
- Pre-heat oven to 350 degrees F.
- Prep shrimp and crab as needed by defrosting, cleaning, peeling and deveining your shrimp and shredding your crab. If you need a shrimp prep guide, I have some photos and mini tutorial [here] You can also buy yours already cleaned and shelled for ease of use! Whatever you do, skip the pre-cooked stuff; the texture always seems to be off. Once prepped, chop the raw shrimp and set aside.
- Next chop your veggies finely, so they'll mix seamlessly into the dip.
- Heat a cast iron skillet on your stove-top to medium-high heat with a tablespoon or two of butter and saute the onion, bell pepper, celery and jalapeno until tender.
- Next add in the spinach, salted mashed garlic, and Old bay.
- Stir to combine and wilt the spinach.
- Next add the crab and shrimp and cook for about a minute, until shrimp just begin to turn opaque.
- Remove from heat. [the shrimp will continue to cook in the pan as well as in the oven]
- Stir in your cream cheese, Gouda, and Gruyere and a sprinkle of paprika, and pop the entire skillet in the oven
- Bake for about 15 minutes until bubbly and golden.
- Remove skillet from the oven, give it a moment to de-molten-lavafy itself, and dive on in with your favorite crusty baguette.
- Now would be a good time to garnish with some parsley and red pepper flakes before your eat the entire skillet!
Notes
- Using fresh jumbo lump crab meat from the seafood counter enhances texture and flavor over canned crab.
- The entire dish is prepared in one pan, reducing cleanup effort.
- Choose dippers like crackers or toasted bread and adjust portion sizes based on appetite and serving needs.
- Fresh raw shrimp should be peeled and deveined for best texture; avoid pre-cooked shrimp for this recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 264 kcal
% Daily Value*
| Calories | 264kcal | 13% |
| Carbohydrates | 3g | 1% |
| Protein | 20g | 40% |
| Fat | 19g | 29% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 124mg | 41% |
| Sodium | 683mg | 28% |
| Potassium | 147mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 628IU | 13% |
| Vitamin C | 9mg | 10% |
| Calcium | 446mg | 45% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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