This warm, creamy shrimp and crab dip is a crowd-pleaser. It blends tender seafood with tangy dairy and melty cheddar for a rich, savory bite. Serve it bubbly from the oven with chips or crackers. The aroma is buttery and garlicky, the texture smooth with chunks of seafood, and the flavor brightened by lemon and green onion.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 25–30 minutes
- Total Time: 40–45 minutes
- Servings: 8
- Difficulty Level: Easy
Nutrition Information
(approximate per serving, based on 8 servings)
- Calories per serving: 300 kcal
- Protein: 13 g
- Carbohydrates: 3 g
- Fat: 26 g
- Fiber: 0.5 g
- Sugar: 2.5 g
- Sodium: 700 mg
Why Make This Delicious Shrimp Crab Dip
This dip is easy to put together and makes a great appetizer for parties, game day, or a cozy night in. It has a creamy, tangy base and a satisfying mix of textures from chopped shrimp and flaky crab. The lemon and green onions lift the rich flavors so the dip never feels heavy. It warms up quickly and stays delicious for seconds.
How to Make Delicious Shrimp Crab Dip
This recipe is forgiving and quick. Use cooked shrimp and lump crab (or imitation) to save time. Softened cream cheese blends smoothly with sour cream and mayo to create a rich, velvety base. Fold in seafood and cheese, bake until bubbly, and serve warm. Read the step-by-step below for timing and tips.
Ingredients:
- 1 cup cooked shrimp, chopped
- 1 cup crab meat, lump or imitation
- 8 oz cream cheese, softened
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1/4 cup mayonnaise
- 2 green onions, chopped
- 1 tbsp lemon juice
- 1 tsp garlic powder
- Salt and pepper to taste
- Tortilla chips or crackers for serving
Directions:
Step 1: Preparation
Preheat the oven to 350°F (175°C). Chop the cooked shrimp into bite-sized pieces and drain any excess liquid from the crab. Soften the cream cheese by leaving it at room temperature for 15–20 minutes or microwaving in short 5–7 second bursts until just soft.
Step 2: Mixing
In a mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Stir until smooth and creamy with no lumps. Add the shredded cheddar, chopped shrimp, crab meat, green onions, lemon juice, garlic powder, salt, and pepper. Fold gently until everything is evenly distributed. Taste and adjust seasoning.
Step 3: Cooking
Transfer the mixture to a greased baking dish and smooth the top with a spatula. Bake in the preheated oven for 25–30 minutes, or until the dip is heated through and bubbly and the top shows light golden spots.
Step 4: Finishing
Remove the dip from the oven and let it sit for 3–5 minutes to firm slightly. Garnish with extra chopped green onions or a squeeze of lemon if desired. Serve warm with tortilla chips or crackers.
How to Serve Delicious Shrimp Crab Dip
Serve this dip warm on a platter with sturdy tortilla chips, toasted baguette slices, pita chips, or water crackers. It works well as an appetizer for parties or a cozy snack with drinks. For a fresher contrast, offer sliced cucumbers, bell pepper strips, or crisp celery alongside the chips.
How to Store Delicious Shrimp Crab Dip
- Refrigerate: Cool the dip to room temperature, cover tightly, and refrigerate for up to 3 days.
- Reheat: Warm in a 350°F (175°C) oven for 10–15 minutes or microwave in 30-second intervals, stirring until hot. If microwave reheating, cover loosely to avoid splatter.
- Freezing: Not recommended with high-dairy dips — texture can change. If you must freeze, place in an airtight container for up to 1 month. Thaw overnight in the fridge and reheat; expect some separation and a slightly grainy texture.
Expert Tips for Perfect Delicious Shrimp Crab Dip
- Use fully cooked, chilled shrimp to save time. If shrimp are raw, cook briefly in simmering water until opaque, then cool.
- Lump crab gives the best texture and flavor; imitation crab works and keeps cost down.
- Let cream cheese soften fully for a smooth dip. Cold lumps will make the mixture uneven.
- Don’t overbake. Remove when the center is hot and the edges are bubbling. Overbaking can dry the dip.
- For a brighter flavor, add a teaspoon of Dijon mustard or a pinch of Old Bay seasoning.
- If you prefer a lighter dip, swap half the sour cream for plain Greek yogurt.
- To prevent a watery dip, drain any excess liquid from thawed crab or shrimp before adding.
- Add a crunchy topping: sprinkle panko mixed with a little melted butter and bake for 5 extra minutes for a golden crust.
Delicious Variations
- Spicy Kick: Stir in 1–2 tsp hot sauce or 1 finely chopped jalapeño.
- Cheesy Deluxe: Mix in 1/2 cup grated Parmesan or swap half the cheddar for Gruyère.
- Herbed: Add 1 tbsp chopped fresh dill or parsley and 1 tsp lemon zest.
- Bacon & Crab: Fold in 4 slices cooked, crumbled bacon for smoky flavor.
- Low-Fat Version: Use low-fat cream cheese and sour cream, and replace mayo with Greek yogurt (texture will be tangier).
Frequently Asked Questions
-
Can I use frozen seafood?
Yes. Thaw frozen shrimp and crab in the fridge overnight, then drain well and pat dry. Remove any excess moisture so the dip doesn’t become watery. -
Can I make this dip ahead of time?
Yes. Assemble the dip and keep it covered in the fridge for up to 24 hours before baking. Add a few extra minutes to the bake time if it’s very cold from the fridge. -
Is imitation crab okay to use?
Yes. Imitation crab (surimi) works and is budget-friendly. It has a milder texture and flavor than lump crab but still tastes great in a baked dip. -
How can I make this less rich?
Swap half the sour cream for nonfat plain Greek yogurt and use reduced-fat cream cheese. The dip will be tangier and slightly less creamy. -
Can I make this dairy-free?
Making this dairy-free is difficult while keeping the same texture. You can try dairy-free cream cheese and a plant-based mayo, but results will vary. Use a tested vegan recipe for best results. -
How long will leftovers last?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat until piping hot before serving. -
Can I grill this dip instead of baking?
Yes. Place the dip in a cast-iron skillet and heat on a medium grill with the lid closed until bubbly, about 10–15 minutes. Watch closely to avoid burning.
Conclusion
This Delicious Shrimp Crab Dip is an easy, comforting crowd-pleaser with bright lemon notes and a rich, creamy texture that pairs perfectly with chips or toasted bread. If you enjoy variations or want more inspiration for shrimp and crab dips, check out this related recipe: Million Dollar Shrimp & Crab Dip – Southern Discourse. Give this dip a try — it’s quick to make, full of flavor, and always a hit.
Print
Delicious Shrimp Crab Dip
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: None
Description
A warm, creamy shrimp and crab dip that blends tender seafood with tangy dairy and melty cheddar, perfect for parties or cozy nights in.
Ingredients
- 1 cup cooked shrimp, chopped
- 1 cup crab meat, lump or imitation
- 8 oz cream cheese, softened
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1/4 cup mayonnaise
- 2 green onions, chopped
- 1 tbsp lemon juice
- 1 tsp garlic powder
- Salt and pepper to taste
- Tortilla chips or crackers for serving
Instructions
- Preheat the oven to 350°F (175°C). Chop the cooked shrimp and drain any excess liquid from the crab. Soften the cream cheese.
- In a mixing bowl, combine cream cheese, sour cream, and mayonnaise until smooth. Add cheddar, shrimp, crab, green onions, lemon juice, garlic powder, salt, and pepper; fold gently.
- Transfer mixture to a greased baking dish and bake for 25–30 minutes, or until bubbly with light golden spots on top.
- Let sit for 3–5 minutes, then serve warm with tortilla chips or crackers.
Notes
For a lighter dip, swap half the sour cream for Greek yogurt. For a crunchy topping, sprinkle panko mixed with melted butter and bake for an additional 5 minutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2.5g
- Sodium: 700mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0.5g
- Protein: 13g
- Cholesterol: 80mg
