Baked Seafood Dip with Crab, Shrimp, and Veggies
This baked seafood dip is loaded with sweet crab, tender shrimp, and melty cheese for the ultimate hot, creamy party appetizer everyone fights over.
A Crowd-Pleasing Hot Crab and Shrimp Dip
There is a reason this baked seafood dip disappears within minutes of hitting the table. It is rich, briny, and loaded with real lump crab and tender shrimp folded into a warm, melty cheese base. Whether you call it a cheesy seafood dip, a seafood cheese dip, or simply your new favorite party appetizer, this is the kind of recipe that gets requested again and again. Serve it bubbling hot straight from the oven with crackers, toasted baguette, or crunchy veggies, and watch the dish scrape clean.
This recipe leans on simple pantry staples like cream cheese, mayonnaise, and a touch of Old Bay to let the seafood do the talking. It comes together faster than you might expect, and it bakes in one dish, which means less cleanup and more time enjoying the party yourself.
Before we get cooking, the right tools and a few quality ingredients make a real difference here. Good lump crab meat, a sturdy oven safe baking dish, and a sharp cheese grater all help this dip turn out perfectly creamy in the middle and golden on top. These are the products that genuinely help this recipe shine.
What Makes This Warm Seafood Dip So Good
This is not your average party dip. It is a true seafood and cheese dip built for sharing, with a few details that set it apart from a basic crab dip:
- Two kinds of seafood. Crab brings sweetness, shrimp brings bite, and together they make this feel like a real seafood casserole rather than just a spread.
- A flavor base, not just filler. Sauteed bell pepper, celery, and garlic add texture and a gentle savory backbone instead of letting the dip taste flat.
- Double cheese. Cheddar inside for gooey richness, parmesan on top for that slightly nutty, golden crust.
- A little heat and acid. Hot sauce and fresh lemon juice keep all that richness from feeling heavy.
Chef's Tip: Resist the urge to overmix once the crab goes in. Fold gently so you keep those big, tender lumps intact instead of shredding them into the cheese mixture.
Ingredient Notes and Easy Swaps
A few notes to help this hot seafood dip turn out perfectly every time.
- Crab meat: Fresh lump crab is the gold standard, but good quality canned or pasteurized crab works fine too. Imitation crab is a budget friendly swap if you are feeding a big crowd.
- Shrimp: Use small to medium cooked shrimp and chop them so every bite gets a little of everything. Frozen, peeled, and deveined shrimp thawed under cold water works great here.
- Cheese: Sharp cheddar gives the best flavor, but a Mexican blend or Monterey Jack melts beautifully if that is what you have on hand.
- Spice level: Old Bay keeps things classic and coastal, while a dash of cajun seasoning instead will push this closer to a Louisiana style hot crab and shrimp dip.
If you love the cheesy comfort of a seafood casserole with cheddar bay biscuits, this dip practically begs to be scooped up with a warm, buttery biscuit instead of a cracker. It is also a fantastic filling for a quick seafood and cheese dip stuffed into hollowed bread bowls.
How to Make This Cheesy Seafood Dip
The steps here follow the same easy logic as a cheesy shrimp casserole, just scaled down into one cozy dish. Saute your vegetables first so they soften and lose their raw bite. Build a creamy base with cream cheese, mayonnaise, and sour cream so the texture stays luscious rather than dry. Fold in your seafood gently at the end, top generously with cheese, and let the oven do the rest.
Within half an hour you will have a dip that is bubbling at the edges, golden on top, and impossible to walk past without grabbing a chip.
Ready to make it? Here is the full step-by-step recipe:
Baked Seafood Dip with Crab, Shrimp, and Veggies
This baked seafood dip is loaded with sweet crab, tender shrimp, and melty cheese for the ultimate hot, creamy party appetizer everyone fights over.
Ingredients
- 8 oz cream cheese, softened to room temperature
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 8 oz lump crab meat, picked over for shells
- 8 oz shrimp, cooked, peeled, deveined, and chopped
- 1 cup sharp cheddar cheese, shredded, divided
- 1/4 cup parmesan cheese, freshly grated
- 1/2 cup red bell pepper, finely diced
- 1/4 cup celery, finely diced
- 3 green onions, thinly sliced, plus more for garnish
- 2 garlic, cloves, minced
- 1 tbsp Old Bay seasoning
- 1 tbsp lemon juice, freshly squeezed
- 1 tsp Worcestershire sauce
- 1 tsp hot sauce, such as Tabasco, optional
- 1/4 tsp salt, to taste
- 1/4 tsp black pepper, freshly cracked
- 1/2 tsp smoked paprika, for topping
Instruction
Preheat the oven to 375 degrees F (190 degrees C) and lightly grease a 9-inch baking dish or oven-safe skillet.
In a skillet over medium heat, saute the diced bell pepper, celery, and garlic for 3 to 4 minutes until softened. Let cool slightly.
In a large bowl, beat the softened cream cheese until smooth, then mix in the mayonnaise and sour cream until fully combined.
Stir in the sauteed vegetables, green onions, Old Bay seasoning, lemon juice, Worcestershire sauce, hot sauce, salt, and pepper.
Fold in the crab meat, chopped shrimp, parmesan, and half of the shredded cheddar cheese, being careful not to break up the crab too much.
Spread the mixture evenly into the prepared baking dish and top with the remaining cheddar cheese and a sprinkle of smoked paprika.
Bake uncovered for 20 to 25 minutes, until the edges are bubbling and the top is golden and lightly browned.
Let the dip rest for 5 minutes, then garnish with extra green onions and serve warm with crackers, toasted baguette, or vegetables.
Equipment
- Large skillet
- Large mixing bowl
- 9-inch baking dish or oven-safe skillet
- Rubber spatula
- Cheese grater
- Oven
Notes
Serving, Storing, and Reheating Tips
Serve this dip straight from its baking dish while it is still warm and a little bubbly at the edges. Sturdy crackers, toasted baguette slices, tortilla chips, and crisp celery or bell pepper sticks all work beautifully for scooping.
If you have leftovers, let the dip cool completely, then transfer it to an airtight container and refrigerate for up to 3 days. To reheat, warm it covered in a 325 degree F oven until heated through, or microwave it in short bursts, stirring between each one, so the cheese stays smooth instead of separating.
This dip also freezes surprisingly well before baking. Assemble it in a freezer safe dish, wrap tightly, and freeze for up to one month. Thaw overnight in the refrigerator, then bake as directed, adding a few extra minutes if it is still a bit chilled in the center.
However you serve it, this warm seafood dip has a way of becoming the first thing to vanish from any table it is on.
