Cheesy Crab & Shrimp Dip
Indulge in a good way with this Cheesy Crab & Shrimp Dip! If you are a lover of everything cheese and seafood, you’ll want to bathe in this!
Before you throw tomatoes my way, I’ll give it to you: this Cheesy Crab & Shrimp Dip might be a tad on the indulgent side, seeing as how it contains quite a bit of cheese. But still, it’s good indulgence, you know. I mean, there also happens to be loads of shrimp and crab meat swimming in that sea of creamy goat cheese, Parmesan, mozzarella and sharp cheddar cheese. Nothing that’s inherently bad for ya…
Plus, it IS the Holiday season after all, so indulging is sort of in order, right? Right!
I’m telling you, if you are a lover of everything cheese and seafood, you’ll want to bathe in this dip. It’s so very easy to make, too, and you can make all kinds of substitutions, if you’d like, to better suit your personal preferences, or the content of your fridge.
Before you get started, one thing worth noting is that this heavenly cheesy seafood dip will have to bake in a 350°F oven for about 35 minutes and then rest on the counter for about 15 minutes before you can serve it to your guests. So do keep that in mind when planning your schedule!
A good option could be to make the dip in advance and then put it in the oven about an hour before serving.
Making the dip itself really couldn’t be easier: in a medium mixing bowl, combine the goat cheese (you could use softened cream cheese instead, if you’re not a fan of goat cheese), sour cream (here, you could substitute mayo, or use a combination of sour cream and mayo, if you preferred), Dijon mustard, sriracha, onion powder and garlic powder. Mix all that with a whisk until well combined, smooth and creamy.
Next, add the crab meat, chopped shrimp, green onion, parsley and grated cheeses — be sure to save a handful of those cheeses to sprinkle on top of the dip later!
Now about the shrimp and crab meat, you want to make certain that you get as much moisture out of them as you possibly can. Squeeze ALL the water out of those cans or pat the meat real dry with paper towels before adding them to the bowl. If you were to leave too much moisture in, you’d most likely end up with a soupy dip… not what I would call desirable.
If you wanted to play it really, really safe, you could even add a teaspoon of corn starch to the above cheese mixture before whisking.
Now mix all these ingredients delicately with a rubber spatula, until well combined.
Transfer the dip to an oven-safe dish, sprinkle with the reserved handful of grated cheese and bake for 30-35 minutes or until the cheese has melted and is bubbling on the sides and the top has turned golden brown.
Remove from the oven and allow to rest for 10 to 15 minutes before serving. Garnish with a sprinkle of chopped parsley and a cooked shrimp and serve with sliced crusted bread, or your favorite crackers or crudités.
Oh, and if you’re ever lucky enough as to generate leftovers (ahem, wishful dreaming…) know that this dip makes for a crazy delicious spread once it’s completely chilled! Amazing on toasts, bagels or crackers…
Cheesy Crab & Shrimp Dip
Ingredients
- 8 oz soft unripened goat cheese (or softened cream cheese)
- 1/2 cup sour cream , (or paleo mayo)
- 1 tsp Dijon mustard
- 1 tsp sriracha
- ½ tsp onion powder
- ¼ tsp garlic powder
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- 2 - 6oz cans crab meat, squeezed dry*
- 1 cup finely chopped cooked shrimp, patted dry*
- 1/2 cup grated mozzarella cheese
- 1/4 cup grated sharp cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1 green onion, finely chopped
- 2 tbsp finely chopped fresh parsley
Instructions
- Preheat the oven to 350°F
- In a medium mixing bowl, combine the goat cheese (or softened cream cheese), sour cream (or mayo, or a combination of both), Dijon mustard, sriracha, onion powder and garlic powder. Mix with a whisk until well combined, smooth and creamy.
- Add the crab meat, chopped shrimp, green onion, parsley and cheeses (save a handful of cheese to put on top of the dip) and mix delicately with a rubber spatula until well combined
- Transfer the dip to an oven-safe dish, sprinkle with the reserved handful of grated cheese and bake for 30-35 minutes or until the cheese has melted and is bubbling on the sides and the top has turned golden brown.
- Remove from the oven and allow to rest for 10 to 15 minutes before serving.
- Garnish with a sprinkle of chopped parsley and a cooked shrimp, if desired and serve with sliced crusted bread, crackers or your favorite crudités.
Notes
Nutrition
If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!
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21 Comments on “Cheesy Crab & Shrimp Dip”
Sounds wonderful. Please forward me the recipe
Thank you for this recipe. I have made it a few times and really liked it. I found that, as you said, if the crab/shrimp are drained, it is quite a flexible recipe.
Real happy to hear, Sonja. Thanks a bunch for the great feedback, too! 🙂
I’m trying it now to bring to a LSU game tonight. Thanks for the recipe
I accidently doubled some ingredients. so I have two batches. whoopsie! can I cook one now and freeze the other? will this freeze ok?
I’m really not sure Elizabeth… I would totally avoid if it I could, but if it’s your only option, then I would definitely give it a try. Better try freezing it than end up wasting it!
Freezes great! I make several small batches at a time, cook some and freeze the rest. Comes out great every time
Good to know! Thanks a bunch for sharing! 🙂
yes thanks so much and I have frozen both cooked and uncooked and they both bounce back great 🙂 this is now one of my go-tos!
How many ounces are the cans of crab meat??
They are 6 oz cans… Sorry about the confusion, it looks like the link to the ingredient that was originally in the recipe card had been lost in a recent plugin conversion. I just put it back!
I made this for a gathering of about 10 people. It was GONE in a matter of minutes. Very good
The original recipe calls for old bay seasoning, and I’d definitely stick with adding that. Also skip the goat cheese and stick with cream cheese as this also is in the original longhorns recipe. As well as butter. It starts out on the stove top and finishes in the oven, but this is pretty close apart from those few important variations.
But who said anything about this recipe being in any way related to the longhorns original recipe you keep comparing it to? How relevant is your comment, really? And did you even try the recipe before rating it?
I sure did try this recipe! Thanks for asking. When doing an internet search for the copycat recipe, you are blessed enough to come up in said search! Offering tips and constructive criticism on your recipe is all, which is relevant to anyone, no need to be up in arms. You should give it a try, it really is quite good.
Sorry, I was not even aware of that; but still, nowhere in my post do I mention that the recipe is a copycat to some longhorns original (I’d never even heard about it), so your comment is a tad confusing… Maybe you should have addressed “those who came here looking for longhorns copycat recipe…” then it would’ve made more sense. That said, I’m happy to hear that you actually tried my version before rating it, and thank you for sharing your thoughts.
Facts!
My fave seafood dip recipe. Make it regularly. Sometimes I use Franks Red Hot instead of Sriracha and leave out the green onion. Just mixes it up a bit. Love it either way!
I am wondering about the sriracha in the recipe, is this the powder or the sauce that is to be used??
By definition, sriracha is a sauce; that’s what the recipe calls for.
This might be the best recipe I have used from Pinterest! Absolutely love this dip!