Shrimp Crab Dip
Shrimp Crab Dip is the kind of warm, crowd-pleasing appetizer that disappears before you know it — creamy, cheesy, and studded with sweet shrimp and lump crab. It’s perfect for game day, holiday parties, or a cozy night in when you want something indulgent but simple to prepare. If you love classic coastal flavors with a bit of Cajun zip, this dip delivers every time and pairs beautifully with crackers, toasted baguette, or crunchy vegetables. For more crab-forward inspiration, see this take on a Maryland crab dip that highlights similar techniques and flavors.
why make this recipe
- Fast crowd-pleaser: Cooks in about 30 minutes with mostly hands-off baking time.
- Luxurious taste with pantry-friendly steps: Uses cream cheese and canned lump crab for great flavor without fuss.
One-sentence summary: If you want a rich, shareable appetizer that’s easy to scale up for parties, this shrimp and crab dip is a reliable winner.
Step-by-Step Guide to Making Shrimp Crab Dip
Ingredients:
- 1 lb extra small shrimp, peeled and deveined
- 6 oz canned lump crab meat
- 8 oz cream cheese
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Colby jack cheese
- 1/4 cup red bell pepper, chopped fine
- 1/4 cup green onions, sliced, plus extra for topping
- 2 tsp Cajun seasoning
- 1 tsp lemon zest
Preparation notes:
- Use extra small shrimp so they mix evenly through the dip; if you have larger shrimp, finely chop them after cooking.
- Drain and gently pick through the canned crab meat to remove any shell fragments before folding it into the dip.
Directions:
- Preheat oven to 350°F (175°C).
- In a mixing bowl, combine cream cheese, sour cream, and mayonnaise until smooth.
- Fold in shrimp, crab meat, red bell pepper, and green onions.
- Stir in Cajun seasoning and lemon zest until well combined.
- Add shredded cheddar and Colby jack cheese, mixing gently.
- Transfer to a baking dish and top with extra green onions.
- Bake for 20–25 minutes until bubbly and golden.
- Cool slightly before serving.
Step-by-step tips while you make it:
- Bring the shrimp to room temperature and pat dry before incorporation to avoid adding extra water to the mixture.
- If you prefer, sauté the shrimp briefly in a skillet with a touch of butter and a pinch of salt until just cooked through, then cool and fold into the dip — this adds a little extra caramelized flavor.
- For a smoother base, soften the cream cheese fully at room temperature or microwave in 10-second bursts, stirring between each burst.
Why each ingredient matters:
- Cream cheese: gives the dip a rich, silky backbone and acts as the glue holding everything together.
- Sour cream + mayonnaise: lighten the texture, add tang and creaminess, and prevent the dip from becoming overly dense.
- Cheddar + Colby jack: cheddar brings sharpness and color, while Colby jack melts smoothly and adds a creamy mouthfeel.
- Cajun seasoning: delivers the savory, slightly smoky heat that contrasts beautifully with the sweetness of the seafood.
- Lemon zest: brightens the entire dish and keeps the flavors from feeling heavy or one-note.
Best Way to Store Shrimp Crab Dip
- Refrigerator: Store in an airtight container at 35–40°F (2–4°C) for up to 3 days.
- Freezer: Freeze in a freezer-safe container at 0°F (-18°C) for up to 1 month (texture will change slightly; best for re-heating and serving rather than a fresh-baked texture).
- Reheating: Thaw in the refrigerator overnight if frozen. Reheat in a 350°F (175°C) oven for 10–15 minutes until warmed through, or microwave in short bursts, stirring between intervals, until hot.
Serving Suggestions for Shrimp Crab Dip
- Classic accompaniments: Serve with toasted baguette slices brushed with garlic butter, plain water crackers, or pita chips for scooping.
- Veggie-friendly options: Offer an array of crunchy vegetables such as celery sticks, cucumber rounds, carrot batons, and bell pepper strips to balance the richness.
- Party presentation: Spoon the dip into a shallow baking dish or a hollowed-out sourdough boule for a rustic centerpiece; garnish with extra chopped green onions, a squeeze of lemon, and a sprinkle of smoked paprika for color.
- Make it a meal: Turn this into a main-course shareable by serving alongside a mixed greens salad, lemon wedges, and a crusty loaf — add a chilled white wine for a nice pairing.
tips to make Shrimp Crab Dip
- Keep it buttery not oily — use full-fat cream cheese and quality shredded cheeses; low-fat swaps can lead to a watery dip.
- If your canned crab is very salty, rinse it gently under cold water and drain well to prevent an overly salty final dish.
- Don’t overbake — remove the dip from the oven when it’s bubbly and the top has a light golden tint; overbaking can dry out the seafood and toughen the cheeses.
- Freshen with citrus — a little extra lemon zest or a quick squeeze of lemon juice before serving lifts the whole dip and cuts through richness.
- Make-ahead tip: Assemble the dip up to the point of baking, cover tightly, and refrigerate for up to 24 hours; bake just before guests arrive for warm, bubbling goodness.
variations
- Spicy Creole twist (bullet): Add 1 tablespoon of hot sauce to the cream cheese mixture and increase Cajun seasoning to 1 tablespoon; fold in a small amount of diced pickled jalapeños and top with extra pepper jack cheese before baking.
Smoky seafood gratin (paragraph): For a smoked flavor, substitute half of the cheddar with a smoked gouda and add 1/2 teaspoon of smoked paprika. You can also broil the top for the last 1–2 minutes of baking to create a caramelized crust — watch it carefully so it doesn’t burn. These swaps create a deeper, more complex profile that works well if you’re serving the dip as part of a larger seafood spread.
FAQs
Q: How do I keep the dip from becoming watery?
A: Make sure your shrimp are well-drained and any canned crab is patted dry; use full-fat dairy, and avoid overmixing which can break down the cheese structure. If the mixture seems loose, add a couple of tablespoons of extra shredded cheese or chill for 15–20 minutes before baking.
Q: Can I use frozen shrimp?
A: Yes — thaw them completely in the refrigerator, then pat dry to remove excess moisture. If they’re still a little watery, briefly pat with paper towels and, if desired, sauté quickly to remove more moisture and add flavor.
Q: Is canned lump crab meat a good substitute for fresh crab?
A: Canned lump is an excellent, convenient option that delivers great texture and flavor without the price or labor of fresh crab. If you have fresh lump or picked crab, it will elevate the dip, but canned works perfectly well in this recipe.
What about allergies or dietary swaps?
- Q: I have a dairy allergy — can I make a dairy-free version?
A: Dairy-free cream cheese alternatives and plant-based shredded cheeses exist, but results will vary. Choose high-quality dairy-free products and expect a slightly different texture and melt. - Q: How can I make it gluten-free?
A: The dip itself is naturally gluten-free — just serve with gluten-free crackers or veggies.
Q: Can I prepare this without the shrimp?
A: Yes, simply omit the shrimp and increase the crab or add chopped imitation crab if desired. The dip remains delicious with crab as the sole seafood.
Extra technique FAQ (bullet list):
- Let the cream cheese fully soften for smoother mixing.
- Use freshly grated cheese rather than pre-shredded to improve melt and texture.
- Taste and adjust seasoning before baking because flavors concentrate when heated.
Extra notes on flavor balancing:
- If your dip tastes flat, a pinch of salt or a squeeze of lemon will usually bring it to life.
- If it’s too tangy from the sour cream or mayonnaise, a pinch of sugar or an extra tablespoon of cream cheese can mellow it out.
Final pairing ideas:
- Wines: Crisp Sauvignon Blanc or unoaked Chardonnay.
- Beers: Light lagers or a pilsner cut through the richness; an amber ale pairs nicely with the Cajun notes.
- Non-alcoholic: Sparkling water with lemon, or a lightly sweet iced tea.
Conclusion
For more inspiration and alternate takes on shrimp-and-crab dips, the Southern Discourse version offers a decadent “Million Dollar” approach that emphasizes rich layering of flavors, which you can find on Million Dollar Shrimp & Crab Dip – Southern Discourse. If you want another family-tested recipe with clear steps and tips, check out the approachable version at Crab and Shrimp Dip (Seafood Dip) – Family Spice.
Print
Shrimp Crab Dip
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Diet: Seafood
Description
A warm, creamy, and cheesy appetizer featuring sweet shrimp and lump crab, perfect for parties and gatherings.
Ingredients
- 1 lb extra small shrimp, peeled and deveined
- 6 oz canned lump crab meat
- 8 oz cream cheese
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Colby jack cheese
- 1/4 cup red bell pepper, chopped fine
- 1/4 cup green onions, sliced, plus extra for topping
- 2 tsp Cajun seasoning
- 1 tsp lemon zest
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine cream cheese, sour cream, and mayonnaise until smooth.
- Fold in shrimp, crab meat, red bell pepper, and green onions.
- Stir in Cajun seasoning and lemon zest until well combined.
- Add shredded cheddar and Colby jack cheese, mixing gently.
- Transfer to a baking dish and top with extra green onions.
- Bake for 20–25 minutes until bubbly and golden.
- Cool slightly before serving.
Notes
For an extra flavor boost, sauté the shrimp briefly before adding them to the mix. Store any leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 150mg
Keywords: shrimp, crab, dip, appetizer, seafood, baking, party food
