Hot Crab & Shrimp Dip

by Caterina Borg, Good Food Gourmet on December 11, 2010

I consider myself a purist when it comes to crabmeat…Maryland crabmeat that is. What I mean by that is that less is truly more. The delicious sweetness and flakiness of this very special meat does not need much to enhance its flavor, so I keep it as simple as I can, even when I make my homemade crabcakes. I have seen many recipes that add red or green pepper, onions and garlic…but I just think that this is an abomination and so do most Marylanders! When I make this recipe, I always use backfin but you can add a mixture of both backfin and lump for special occasions. You can be creative and add some chopped artichoke hearts which is equally delicious, but make sure that they are the ones packed in water and not the marinated ones. This is a great appetizer for your holiday table or anytime! Enjoy this with some hot crusty bread, and your guests will think you went above and beyond.

***An original recipe from www.goodfoodgourmet.com

Hot Crab & Shrimp Dip

8 oz backfin crab meat

2 cups of mini cooked shrimp

4 oz cream cheese, room temp

1-1 ½ cup mayo

2 teaspoons lemon juice

1 teaspoon Old Bay Seasoning

1/2 cup shredded mozzarella

I cup chopped artichoke hearts, in water  **(optional, sub for 1 cup shrimp)

S&P

In a bowl for a stand mixer add in the softened cream cheese and whip until very soft, then add in the mayo, the lemon juice and the old bay. Taste for S&P and adjust it at this time. Then add in ½ cup of the mozzarella cheese and then gently fold in the crabmeat. Pour into a bake proof dish and heat through for about 20 minutes at 350°F. We do not need to cook anything, just heat it through. When it starts bubbling, put it on the top rack until the top is gets golden brown and serve with toast points, crispy pita chips, crisp baguette or assorted crackers.

www.goodfoodgourmet.com

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{ 2 comments… read them below or add one }

avatar Jane Bonacci, The Heritage Cook December 11, 2010 at 4:28 p

This looks divine! My husband cannot eat cream cheese. Is there another product I could use as a substitute? Would Ricotta work?

avatar Caterina Borg, Good Food Gourmet December 11, 2010 at 9:07 p

HI Jane! No that would make it watery and give it a grainy texture. The cream cheese just adds a creaminess to it, but it is fine without it. Sometimes I do not have cream cheese on hand and it still tastes great!

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