Creamy Crab & Shrimp Dip
This Shrimp and Crab 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! You can prepare this dip up to 3 days in advance and simply heat it before serving. Serve with crackers, crusty bread, crackers or veggies.
Servings: 6
Calories: 192kcal
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
Calories: 192kcal | Carbohydrates: 5g | Protein: 15g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 82mg | Sodium: 775mg | Potassium: 213mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 262IU | Vitamin C: 5mg | Calcium: 109mg | Iron: 1mg