Crab & Shrimp Dip
This Crab and Shrimp Dip is a spin on the hot shrimp dip recipe from my cookbook. It is the perfect crowd-pleaser that is so warm and creamy! This delicious dip will have every seafood lover asking for more. 
I absolutely love any kind of bubbly hot dip. It really doesn’t matter what time of year it is; there is no excuse needed to make this creamy Shrimp and Crab dip and either enjoy it for your own personal consumption all year long or serve it during the holiday season. I find that warm, creamy dips bring people together, and they get devoured so fast! I love eating them with gluten-free crackers, warm crusty bread, or veggies. The wonderful flavor of the sauteed onions and tomatoes with the shrimp and crab is so luxurious and creamy that you’ll be dreaming up excuses to make it again. This will quickly become a family favorite. Traditionally, popular party dips have sour cream or a block of cream cheese to give it the creamy texture, but this one is low on the dairy, with only parmesan and mayonnaise and the beauty of the sauteed onions and tomatoes giving it the only creaminess it needs while making it Keto, Whole30, and Specific Carbohydrate Diet are legal. A quick substitution of dairy-free Parmesan or nutritional yeast will make this dairy-free and Paleo too!
Why You Will Love This Shrimp & Crab Dip
- This is the perfect choice if you are looking for a quick and easy creamy dip to prepare in a hurry, start to finish it can be ready in under 30 minutes.
- This rich and creamy dip will quickly become a family favorite and is sure to be a crowd-pleaser for any event of the year!
- Make a double batch for a large group and serve it with your favorite dippers (crackers, tortilla chips, crusty bread or veggies). Everyone will love it!
- This is the perfect appetizer for meal prep that can be made the day before.
- This is Keto, Whole30, and Specific Carbohydrate Diet legal, and with an easy replacement of dairy-free Parmesan (Follow Your Heart is delicious) or nutritional yeast, it can be dairy-free and Paleo.
Ingredients You Need For This Shrimp & Crab Dip
- Large Raw Shrimp: Buying deveined and peeled fresh shrimp will make this recipe easier. If not, the process is fairly simple and quick. You can use frozen shrimp, which will still result in a tasty shrimp dip. Thaw the shrimp and lay them on a paper towel to absorb any excess moisture before chopping.
- Lump Crab Meat: I love crab meat, and the combination and balance of it with the shrimp makes this creamy dip so luxurious. You can buy fresh in the butcher department at your local grocery store. I wouldn’t recommend imitation crab meat in this recipe as it might overwhelm the shrimp.
- Tomatoes: Chopped fresh tomatoes add a nice freshness to the dip. I do not recommend using canned tomatoes as they are more tart in taste.
- Yellow Onion: Yellow onion gives a delicious onion flavor when sauteed with tomatoes. You can use white onion like a walla-walla if you prefer a sweeter onion flavor or if that is what you have on hand.
- Garlic: I prefer using fresh garlic cloves rather than a jar of minced garlic for the best flavor.
- Mayonnaise: Store-bought full-fat, low-fat, or avocado mayonnaise can all be used. If you prefer to use homemade mayonnaise, this recipe takes just 4 minutes to make and always turns out well.
- Lemon juice: Fresh lemon juice adds a nice acidity to the dish and helps to cut through the creaminess of the cheese and mayonnaise.
- Paprika: I like the mild flavor that paprika adds to the dip. If you prefer the dip to have more of a kick, I would recommend adding a dash of hot sauce.
- Parmesan Cheese: Use grated parmesan cheese rather than the fine crumbly consistency you can buy in tubs. I find that it does not melt as well. For a dairy-free alternative, use dairy-free parmesan or nutritional yeast. The results will still be creamy and delicious!
You can find a full list of ingredients in the recipe card below.
How To Make This Shrimp & Crab Dip
- Chop the shrimp and crab into bite-sized pieces and set aside. Saute the onion and tomatoes in a small pan in olive oil until the onions begin to soften, then add the small pieces of shrimp and garlic and continue to saute until the shrimp turns pink.
- In a medium bowl, stir together the mayonnaise, crab, lemon juice, paprika, and parmesan, then add the onion, tomato, and shrimp.
- Transfer the mixture to an oven-safe small baking dish or large ramekin and bake it in the oven at 350 degrees F for about 15-20 minutes. The top of the dip should be golden brown and bubbly.
Can I Make This Recipe in the Slow Cooker?
This is a wonderful recipe idea for the slow cooker, but it will not get the golden brown results the oven offers. To start, saute onions and tomatoes on medium heat and then add to the slow cooker with the rest of the ingredients. Cook on low for one and a half to 2 hours for a warm and cheesy dip.
What To Make This Shrimp & Crab Dip In
To reduce the number of dishes I have to wash, I like to use a small cast iron skillet to saute the onion, tomatoes, shrimp, and garlic, mix in the remaining ingredients, transfer to the oven, and serve it all in the skillet. It has a rustic look to it, which I really like. Alternatively, you can mix everything together in a bowl and transfer it to an oven-safe baking dish to bake in the oven.
How To Make This Dip Dairy Free Or Paleo
This easy appetizer can be made dairy free or paleo with a simple substitution. Regular Parmesan is not dairy-free, but you can substitute it with dairy-free Parmesan like Follow Your Heart or to make this dip Whole30 or Paleo use nutritional yeast instead. Both will give you amazing creaminess!
What To Serve With This Shrimp & Crab Dip
There are so many excellent choices for this warm and creamy dip that I don’t think you can go wrong. Enjoy it with your favorite cracker, like gluten-free crackers, wheat thins, or Ritz crackers. Use pita chips, tortilla chips, and toasted French bread or baguette slices. You can also serve it with celery sticks, carrots, cucumbers, or bell peppers!
Can I Make This Shrimp & Crab Dip In Advance?
Absolutely! You can cook the shrimp mixture, stir it together with the crab and other ingredients, and then store it in an oven-safe dish a couple days before you want to serve it for your next party, on the coffee table for game day, or any random Monday gathering with family. This will become one of your favorite recipes to make ahead of time for a gathering.
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What About Leftovers?
If you have any left for the next day, leftovers will last for up to 3-4 days when stored in an airtight container in the fridge. Leftover shrimp and crab dip can be eaten at room temperature or reheated in the microwave or the oven until hot and bubbly. You can also reheat it in the oven at 350 for about 15-20 minutes.
Here are a few more dip recipes that you might enjoy:
- Creamy Chicken, Spinach, and Artichoke Dip
- Hot and Creamy Crab Dip
- Creamy Jalapeno Chicken Dip
- Spinach, Kale & Artichoke Dip
- Whipped Cheese with Blistered Tomatoes
- Spicy Feta Dip
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Creamy Crab & Shrimp Dip
Ingredients
- 1 tbsp oil
- ½ cup chopped fresh tomatoes
- 1 small yellow onion ½ cup chopped onion
- ¼ teaspoon salt
- 1/2 pound chopped shrimp (approx 12 shrimp)
- 2 cloves garlic minced
- 1 cup mayonnaise
- 1 cup lump crab meat
- 1 tbsp lemon juice
- ½ tsp paprika
- ⅓ cup parmesan or 2 tbsp nutritional yeast for dairy free
Instructions
- Preheat the oven to 375 degrees Fahrenheit
- In a small pan on medium heat add the oil. Once hot add in the onion and tomatoes, sprinkle with salt and cook for 4 minutes before adding in shrimp and garlic and cooking for 4 minutes until the shrimp are pink.
- In a bowl stir together the mayonnaise, crab, lemon juice, paprika and parmesan or nutritional yeast. Stir to ensure its well mixed together before adding in the onion, tomato and shrimp mixture from the pan. Stir and then transfer to an oven proof baking dish. Bake in the oven for 15 minutes until the top is golden brown and bubbly.
Nutrition
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