Insanely Good Crab and Shrimp Dip

Insanely Good Crab and Shrimp Dip

Have you ever eaten something that you can't stop thinking about...years later? For me, it's this Insanely Good Crab and Shrimp Dip. When I first made it, I just called it Crab and Shrimp Dip, but after I started eating it (and eating it, and eating it), I decided it needed a BIG adjective. Hence, the "Insanely" addition to the title. 

I should tell you that I have been eating a vegan diet for the past 5 years, so this recipe isn't in my repertoire any more. However, it is one of the few dishes that I miss on special occasions. It is such a crowd pleasure during the holidays because it has a fancy, decadent element to it, but it's very easy to make and fairly inexpensive too. 

This recipe is amazing served with Onesto Sea Salt crackers (selfless plug here), but it's also divine slathered on a piece of crusty baguette and toasted in the oven under the broiler. It is outrageously delicious mixed with eggs and made into an omelet and topped with fresh dill. Try it mixed with cooked rice, stuffed it into a bell pepper, then roasted in the oven at 375 degrees for about 30 minutes. Spoon the mixture into large, cooked pasta shells and cover with a simple cream sauce and bake in a 375-degree oven for about 20 minutes. Then sprinkle with grated parmesan cheese and fresh Italian parsley...hello heaven! 

If you have another way that you love eating this dip, please let us know

Here's to eating food that you think about years later!

With love,



Yields 3 Cups - Prep Time: 5 min - Cook Time 20 min

  • 1/2 cup mayo
  • 1-1/2 tsp whole-grain mustard
  • 1/2 tsp garlic powder
  • 1-1/2 TBSP freshly grated lemon zest
  • 1/2 lb lump crabmeat
  • 1/2 cup chopped cooked shrimp (about 1/4 lb)
  • 1/3 cup shredded smoked cheddar cheese
  • salt and pepper to taste
  1. Combine first 4 ingredients in a small bowl. Stir in crab, shrimp, and cheese. Add a good pinch of salt and about 5 cranks of black pepper. Taste and season more if needed.
  2. Spoon mixture into a 3-4 cup bake-safe bowl/dish. Bake at 375° for 15 to 20 minutes or until bubbly.
  3. Garnish ideas: chopped fresh tarragon, dill or flat leaf parsley, lemon zest, freshly ground black pepper.
  4. Serve with Onesto Sea Salt crackers.

    Leave a comment

    Please note, comments need to be approved before they are published.