Baked Seafood Dip with Crab, Shrimp, and Veggies

Baked Seafood Dip with Crab, Shrimp, and Veggies

Baked Seafood Dip with Crab, Shrimp, and Veggies

I actually encouraged this behavior, thinking it would ease her frustration if she could stumble about like a drunken pirate, coming and going as she pleases. To some degree, it helped, but now we have the added bonus of my kid braining herself on everything in sight. She earned a baby black eye by falling face-first onto a toy and has subsequently managed to bump into every wall and chair in the entire house. I’m starting to think she actually enjoys headbutting things. Baked Seafood

This is all totally normal, of course, but what makes it a tad amusing is the fact that I’m equally skilled at running into things To the casual observer it must look like we’re part of some elite Mommy-Baby fight club ring and I just broke rule #1.

This dip resulted in multiple catastrophes and my third lesson in why you should never touch a cast iron skillet without a potholder.

BAKED SEAFOOD DIP WITH CRAB, SHRIMP, AND VEGGIES

As challenging as keeping my extremities intact in the kitchen is, it’s equally as challenging for me to resist face-planting into my food while photographing it. The first time I made this, I took ten shoddy photos, all birds-eye, before I clumsily dove in with a torn piece of baguette.

I made a considerable dent before deciding I had just enough left to photograph the following day. That was the plan at least. I forgot I have a husband. The kind of husband who comes home from an 11 hour day, sniffs out the newest creation to take up real estate in the fridge and spoons it into his face as the man has never seen the food before.  Round two gave me maybe six or seven extra shots before it suffered the same fate as the first round.

I also bare-handed the skillet again. If you need me I’ll be posting sticky-note reminders threats to myself throughout the kitchen while I polish off the remainder of this freakishly amazing dip. Cheese cures all ails.

Hot crab dip with a twist! :: Cheesy Baked Seafood Dip with Crab, Shrimp, and Veggies!

Baked Seafood Dip with Crab, Shrimp, and Veggies!

PREP 

COOK 

TOTAL of 

AUTHOR JENN LAUGHLIN

YIELD 8 -10

 

Say hello to my fun spin on the classic hot crab dip! This skillet-baked seafood dip is easy, cheesy, and loaded with crab, shrimp, and veggies.

Ingredients

  • 1/2 lb fresh/defrosted raw shrimp
  • 4 ounces quality* lump crab meat, shredded
  • 1-2 TBSP butter
  • 1/2 cup onion, finely diced
  • 1/2 cup green bell pepper, finely diced
  • 1/4 cup celery, finely diced [optional]
  • 1 TBSP jalapeno, minced
  • 1/2 cup chopped spinach
  • 3 cloves of garlic, minced and smashed into 1/4 tsp salt
  • 1 tsp Old Bay seasoning blend
  • 3-4 ounces cream cheese
  • 2.5-3 cups freshly grated Gouda cheese [not smoked]
  • 1/2 cup Gruyere cheese
  • a pinch of red pepper flakes [optional]
  • 1/4 tsp chopped parsley
  • paprika, to taste

* I used to always make my crab dips and dishes with canned crab meat. Recently I took the leap and headed to my seafood counter and found that my local store has its own brand of jumbo lump crab and (bonus!) it goes on sale quite frequently. Using this fresher option has made a huge difference! 

Instructions

  1. Pre-heat oven to 350 degrees F.
  2. Prep shrimp and crab as required by defrosting, cleaning, stripping and deveining your shrimp and destroying your crab.If you need a shrimp prep guide, I have some photos and a mini tutorial  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.
  3. Next, chop your veggies finely, so they’ll mix seamlessly into the dip.
  4. 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.
  5. Next add in the spinach, salted mashed garlic, and Old Bay.
  6. Stir to combine and wilt the spinach.
  7. Next, add the crab and shrimp and cook for about a minute, until shrimp just begin to turn opaque.
  8. Remove from heat. [the shrimp will continue to cook in the pan as well as in the oven]
  9. Stir in your cream cheese, Gouda, and Gruyere and a sprinkle of paprika, and pop the entire skillet in the oven
  10. Bake for about 15 minutes until bubbly and golden.
  11. Remove skillet from the oven, give it a moment to de-molten-Cavafy itself, and dive on in with your favorite crusty baguette.
  12. Now would be a good time to garnish with some parsley and red pepper flakes before you eat the entire skillet!

SPECIAL DIETS AND SWAPS

Feel free to skip the celery and add extra bell pepper if needed, it’s great both ways! I also tested a batch with plain 2% yogurt in place of the cream cheese and it was equally delicious! The only issue is that it wasn’t, by nature, as creamy when you dunked on into it. I have to admit, though I love using yogurt in recipes, the richness of the cream cheese batch had me swooning with each bite. No shrimp? No problem! You can make the dip entirely with crab if you’d like. As always, feel free to add extra veggies; they’re delicious!

I think it’s time to admit I have a cheese problem.

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