BAKED SEAFOOD DIP WITH CRAB & SHRIMP #seafoodrecipes

BAKED SEAFOOD DIP WITH CRAB, SHRIMP, AND VEGGIES

It’s extremely tough for me to withstand face-planting into my food while photographing it.

The first time I made this scrumptious dip, I took ten shoddy pics earlier than clumsily diving in with a torn piece of baguette.

I made a considerable dent earlier than deciding I had just sufficient left to photograph the next day. That was the plan as a minimum. I forgot I actually have a husband. The type of husband who comes domestic from an eleven hour day, sniffs out the most up-to-date creation to take up actual property inside the fridge, and spoons it into his face like the guy has never seen food earlier than. Round gave me perhaps six or seven greater pictures before it suffered the same fate because the first round.

I also naked-surpassed the skillet again. If you want me I’ll be posting sticky-word reminders threats to myself during the kitchen whilst I polish off the remainder of this freakishly extremely good dip. Cheese treatments all ails.

COURSE : APPETIZER
CUISINE : SEAFOOD
KEYWORD : BAKED SEAFOOD
DIPPREP : TIME 15 MINUTES
COOK TIME : 20 MINUTES
TOTAL TIME : 35 MINUTES
SERVINGS : 12 SERVINGS
CALORIES : 264 KCAL
AUTHOR JENN LAUGHLIN – PEAS AND CRAYONS

Ingredients

4 ounces quality* lump or claw crab meat
1-2 TBSP butter
1/2 cup finely diced onion
1/2 cup Gruyere cheese
1/2 cup finely diced green bell pepper
1 tsp Old Bay seasoning blend
1/2 lb fresh/defrosted raw shrimp
1/4 cup finely diced celery (optional but tasty!)
1 TBSP minced jalapeno
1/2 cup chopped spinach
paprika to taste
3 cloves garlic minced and smashed with 1/4 tsp salt
3-4 ounces cream cheese
2.5-3 cups freshly grated Gouda cheese (not smoked)
1/4 tsp chopped parsley
1/8-1/4 tsp crushed red pepper flakes

Instructions

Pre-heat oven to 350 tiers F.
Prep shrimp and crab as wanted with the aid of defrosting, cleansing, peeling and deveining your shrimp and shredding your crab. If you need a shrimp prep manual, I have some images and mini educational [here] You can also purchase yours already wiped clean and shelled for ease of use! Whatever you do, bypass the pre-cooked stuff; the feel constantly appears to be off. Once prepped, chop the raw shrimp and set apart.
Next chop your greens finely, so that they’ll blend seamlessly into the dip.
Heat a cast iron skillet to your stove-pinnacle to medium-high warmth with a tablespoon or two of butter and saute the onion, bell pepper, celery and jalapeno until soft.
Next upload in the spinach, salted mashed garlic, and Old bay.
Stir to combine and wilt the spinach.
Next upload the crab and shrimp and cook dinner for about a minute, till shrimp just begin to show opaque.
Remove from warmth. [the shrimp will continue to cook in the pan as well as in the oven]
Stir in your cream cheese, Gouda, and Gruyere and a sprinkle of paprika, and pop the whole skillet inside the oven
Bake for approximately 15 mins till bubbly and golden.
Remove skillet from the oven, provide it a moment to de-molten-lavafy itself, and dive on in with your preferred crusty baguette.
Now might be an amazing time to garnish with a few parsley and pink pepper flakes before your consume the entire skillet!

Recipe Notes

  • I used to usually make my crab dips and dishes with canned crab meat. Recently I took the soar and headed to my seafood counter and located that my nearby save has their very own brand of jumbo lump crab and bonus! – it goes on sale pretty regularly. Using this fresher alternative has made a massive difference! The crab is juicy, gentle, and full of flavor!

Did I point out this entire dish is made in one pan? Let’s do that!

Nutrition Facts underneath are predicted using an online recipe nutrition calculator. Adjust as needed based totally on choice of dippers and enjoy!

Ingredients

4 ounces quality* lump or claw crab meat
1-2 TBSP butter
1/2 cup finely diced onion
1/2 cup Gruyere cheese
1/2 cup finely diced green bell pepper
1 tsp Old Bay seasoning blend
1/2 lb fresh/defrosted raw shrimp
1/4 cup finely diced celery (optional but tasty!)
1 TBSP minced jalapeno
1/2 cup chopped spinach
paprika to taste
3 cloves garlic minced and smashed with 1/4 tsp salt
3-4 ounces cream cheese
2.5-3 cups freshly grated Gouda cheese (not smoked)
1/4 tsp chopped parsley
1/8-1/4 tsp crushed red pepper flakes

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