Paula Deen Shore Is Good Seafood Dip

Paula Deen Shore Is Good seafood dip takes 45 minutes and crabmeat, shrimp and fresh Parmesan to make a creamy, bubbly baked dip that serves 5. Save this easy baked crab and shrimp dip for game day, church supper or the holiday table, because it's a Southern comfort food appetizer that bakes in one dish.

Grate the Parmesan fresh from a block, because it melts smooth into the mayonnaise and soup. Pre-grated cheese can turn the dip grainy and oily once it bakes.

Paula keeps the vegetables to a quick 2-minute saute, so the celery, onion and green pepper stay slightly crisp inside the creamy dip. She also stirs the cream of shrimp soup in with the mayonnaise, which gives the dip a rich seafood backbone.

Paula Deen Shore Is Good Seafood Dip

0.0 from 0 votes

Course: AppetizerCuisine: American, SouthernDifficulty: Easy

Servings

5

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

420

kcal

A quick saute of celery, onion and green pepper folds into a creamy crab and shrimp base. It bakes until hot and bubbly, so it scoops up nicely with toast points or crackers.

Ingredients

• 1 (6 oz) can picked free of any broken shells, drained crabmeat
  

• 1/2 lb freshly grated Parmesan cheese
  

• 1 cup mayonnaise
  

• 1/2 (10 3/4 oz) can (discard top half and use bottom) cream of shrimp soup
  

• 2 stalks diced celery
  

• 1 medoim diced onion
  

• 1 medium diced green bell pepper
  

• 2 tablespoons Butter
  

• 6 oz fresh or canned, drained shrimp
  

• 1/2 teaspoons white pepper
  

Directions

• Preheat and saute: Preheat the oven to 325°F, then melt 2 tablespoons butter in a skillet over medium heat. Add the diced bell pepper, onion and celery, and saute for 2 minutes.
• Mix the seafood base: Combine the cream of shrimp soup, 1 cup mayonnaise, 1/2 pound Parmesan, the crabmeat, shrimp and 1/2 teaspoon white pepper in a bowl. Stir until everything is evenly coated.
• Add the vegetables: Stir the sauteed vegetables into the seafood mixture. Then spoon it all into a lightly greased 8 x 11-inch casserole dish.
• Bake the dip: Bake for 30 minutes at 325°F, until the dip is hot all the way through. It should be bubbling around the edges when it comes out.
• Serve warm: Bring the dish straight to the table while it is still hot. Serve it with toast points or crackers for scooping.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, Pyrex 3-piece glass mixing bowl set, OXO silicone spatula set, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use imitation crab instead of real crabmeat?

You can, since the dip is mixed and baked rather than served raw. The flavor will be a little milder and sweeter, so you may want a pinch more white pepper.

Can I make this seafood dip ahead of time?

Yes, you can mix everything and spoon it into the dish a few hours before baking, then keep it covered in the fridge. Bake it just before serving so it comes out hot and bubbly.

How long do leftovers keep?

Cover the dip and keep it in the fridge for a day or two. Warm it gently in the oven until hot, because the microwave can make the mayonnaise base oily.

Can I use canned shrimp?

Yes, the recipe allows fresh or canned shrimp, as long as canned shrimp are well drained. Draining keeps extra liquid from thinning the dip.

What is the biggest mistake with this dip?

Using too much liquid is the common problem. Drain the crabmeat and shrimp well, and use only the bottom half of the cream of shrimp soup, so the dip stays thick enough to scoop.