Baked Seafood Dip with Crab, Shrimp, and Veggies!

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

1/2 lb fresh/defrosted raw shrimp
4 ounces quality* lump or claw crab meat
1-2 TBSP butter
1/2 cup finely diced onion
1/2 cup finely diced green bell pepper
1/4 cup finely diced celery (optional but tasty!)
1 TBSP minced jalapeno
1/2 cup chopped spinach
3 cloves garlic minced and smashed with 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
1/8-1/4 tsp crushed red pepper flakes
1/4 tsp chopped parsley
paprika to taste

Pre-heat oven to 350 degrees F.
Prep shrimp and crab as needed by defrosting, cleaning, peeling and deveining your shrimp and shredding your crab. If you need a shrimp prep guide, I have some photos and mini tutorial [here] 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.
Next chop your veggies finely, so they'll mix seamlessly into the dip.
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.
Next add in the spinach, salted mashed garlic, and Old bay.

next full instruction :

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