Spicy Shrimp And Crab Dip Recipes

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SHRIMP AND CRAB DIP



Shrimp and Crab Dip image

This Shrimp and Crab Dip recipe is an easy to whip up and can be served hot or cold. Loaded with sweet and plump shrimp and crab, this crab dip will soon be a family favorite.

Provided by Laura Bashar | Family Spice

Categories     Appetizers

Time 10m

Number Of Ingredients 12

8 oz lump crab and cooked shrimp, chopped
5 oz cream cheese, softened
1/4 cup sour cream
1/4 cup mayonnaise
1 cup finely chopped celery
2 green onions, finely chopped
2 TBS chopped fresh dill
2 teaspoon lemon juice
1/2 teaspoon sea salt
1/4 teaspoon hot sauce
1/4 teaspoon garlic powder
1/8 teaspoon ground black pepper

Steps:

  • In a medium bowl, use a hand mixer to blend together cream cheese, mayonnaise and sour cream until smooth.
  • Mix in celery, green onions, dill, lemon juice and remaining spices until thoroughly combined.
  • Fold in shrimp and crab.
  • Cover and refrigerate until ready to serve. The longer it sits, the better the flavor.
  • If you want to serve this dip warm, place contents in an oven-safe dish and bake at 350ºF until bubbly, about 20 minutes.

Nutrition Facts : Calories 219 calories, Carbohydrate 4 grams carbohydrates, Cholesterol 100 milligrams cholesterol, Fat 17 grams fat, Fiber 1 grams fiber, Protein 12 grams protein, SaturatedFat 7 grams saturated fat, ServingSize approximately 1/4 cup, Sodium 642 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat

CRAB 'N SHRIMP DIP



Crab 'N Shrimp Dip image

I always have this for a filler with company around the holidays, fun to serve with holiday shaped crackers that are available.

Provided by Cindy Carnes

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Shrimp Dip Recipes

Yield 18

Number Of Ingredients 5

8 ounces cream cheese, softened
1 tablespoon mayonnaise
1 green onion, chopped
1 (6 ounce) can crab meat, drained
1 (4.5 ounce) can small shrimp, drained

Steps:

  • Blend together the cream cheese and mayonnaise. Add the green onion, crab and shrimp. Place in a covered container and chill overnight.

Nutrition Facts : Calories 67.5 calories, Carbohydrate 0.5 g, Cholesterol 34.8 mg, Fat 5.3 g, Protein 4.5 g, SaturatedFat 2.9 g, Sodium 84.9 mg, Sugar 0.1 g

CRAB AND SHRIMP DIP



Crab and Shrimp Dip image

Provided by Sandra Lee

Categories     appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 10

8 ounces chive and onion cream cheese, softened
1 teaspoon hot pepper sauce
1 teaspoon Worcestershire sauce
2 tablespoons chopped fresh dill
2 tablespoons white wine
1 cup cooked chopped imitation crabmeat
1 cup cooked chopped shrimp
1/4 cup shredded Parmesan
1 loaf sourdough round bread or baguette, cut into 16 slices
Olive oil

Steps:

  • Preheat oven to 400 degrees F.
  • Combine the first 5 ingredients in a large bowl. Mix on medium speed using a hand mixer until blended. Fold in the crab and shrimp. Transfer to a shallow 2-cup baking dish. Top with Parmesan. Bake for 20 minutes or until top is lightly brown.
  • To make the toasted bread slices, place bread slices on a baking sheet. Brush with olive oil on both sides. Bake in oven for 8 minutes while dip is also baking. Serve crab and shrimp dip with toasted bread slices.

HOT SPICY CRABMEAT AND SHRIMP DIP



Hot Spicy Crabmeat and Shrimp Dip image

Quick, simple, and an excellent offering for a Mexican-themed buffet or cocktail party. Serve with scoop-style corn chips. This makes enough for a crowd, but half can be frozen for later use.

Provided by La Dilettante

Categories     Crab

Time 20m

Yield 8 cups, 32 serving(s)

Number Of Ingredients 9

1 cup yellow onion, chopped fine
2 tablespoons olive oil
2 lbs jalapeno-flavored white queso fresco
8 ounces cream cheese, softened
1 lb lump crabmeat
1 lb small baby shrimp, peeled and cooked
1/2 cup cilantro, chopped
1 (4 ounce) jar pimientos, drained
crushed red pepper flakes or hot sauce

Steps:

  • Saute onion in oil. Add cheeses and stir until smooth. Add seafood and seasonings, stir. Serve in a heated chafing dish with chips.

Nutrition Facts : Calories 67, Fat 3.7, SaturatedFat 1.5, Cholesterol 48.5, Sodium 211.3, Carbohydrate 1.3, Fiber 0.2, Sugar 0.5, Protein 6.9

SWEET AND SPICY COLD CRAB DIP



Sweet and Spicy Cold Crab Dip image

This cold crab dip recipe was handed down from my late aunt. I always loved this dip during our get-togethers. I searched all over the internet and never found a similar recipe so I decided to share this!

Provided by tracy johnson

Time 2h10m

Yield 10

Number Of Ingredients 7

1 (8 ounce) package cream cheese, softened
1 (6 ounce) can cooked crabmeat, drained
1 tablespoon minced white onion
1 tablespoon chopped fresh parsley
1 tablespoon honey
1 tablespoon prepared horseradish
1 teaspoon lemon juice

Steps:

  • Mix together cream cheese, crab, onion, parsley, honey, horseradish, and lemon juice in a bowl until thoroughly combined. Chill in the refrigerator for at least 2 hours before serving.

Nutrition Facts : Calories 104.7 calories, Carbohydrate 2.8 g, Cholesterol 37.6 mg, Fat 8 g, Fiber 0.1 g, Protein 5.5 g, SaturatedFat 5 g, Sodium 135.7 mg, Sugar 1.9 g

SPICY SHRIMP & CRAB COCKTAIL



Spicy Shrimp & Crab Cocktail image

This seafood starter is so good that it makes me love a food I usually don't-radishes! This recipe also calls for spicy V8, but Zing Zang Bloody Mary Mix works just as well. Serve the cocktail straight up, with tortilla chips or on a bed of butter lettuce. -Heidi Knaak, Liberty, Missouri

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 12 servings (about 9 cups)

Number Of Ingredients 13

2 medium cucumbers, peeled, seeded and chopped
8 radishes, halved and thinly sliced (about 2 cups)
2 cups spicy hot V8 juice (about 16 ounces)
1 cup Clamato juice
1/2 cup finely chopped red onion
1/2 cup ketchup
5 jalapeno peppers, seeded and finely chopped
1/4 cup coarsely chopped fresh cilantro
2 garlic cloves, minced
1/2 teaspoon salt
1 pound peeled and deveined cooked small shrimp
1 pound lump crabmeat, drained
2 medium ripe avocados, peeled and cubed

Steps:

  • Mix the first 10 ingredients. Gently fold in shrimp, crab and avocados. Refrigerate, covered, at least 2 hours or until cold. Serve in martini glasses.

Nutrition Facts : Calories 162 calories, Fat 6g fat (1g saturated fat), Cholesterol 91mg cholesterol, Sodium 604mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 3g fiber), Protein 17g protein.

OCEANSIDE SHRIMP AND CRAB DIP



Oceanside Shrimp and Crab Dip image

I live on the coast where seafood is plentiful. This dip tastes best if you use fresh blue crab and fresh shrimp. If you like spicy food, adjust the horseradish and chili sauce to suit. This is a great way to use fresh seafood and to feed a party of hungry guests.

Provided by Miss Fannie

Categories     Crab

Time 10m

Yield 20 serving(s)

Number Of Ingredients 10

1 cup crabmeat
1 cup cooked chopped shrimp
1 (8 ounce) package softened cream cheese
1 cup sharpe shredded cheddar cheese
1 1/2 cups mayonnaise
1 tablespoon horseradish
1 teaspoon Worcestershire sauce
1 tablespoon French dressing
2 teaspoons garlic powder
1 tablespoon siracha chili sauce

Steps:

  • Combine all ingredients. Refrigerate for 24 hours. serve with crackers of choice. Cooking and preparation times are approximate, depending on if fresh, frozen, or canned seafood is used.

Nutrition Facts : Calories 136.5, Fat 12, SaturatedFat 4.3, Cholesterol 23, Sodium 220.3, Carbohydrate 5.4, Fiber 0.1, Sugar 1.8, Protein 2.3

SPICY CRAB DIP



Spicy Crab Dip image

This style of crab dip, often referred to as Maryland crab dip because of its Chesapeake Bay origins, makes for a festive appetizer. Here, it's served hot out of the oven and is extra creamy thanks to the combination of cream cheese and a little mayonnaise. Though crabs are plentiful this time of year - and you can certainly make this with freshly steamed and picked meat if you'd like - canned lump crabmeat makes this dish simple to assemble. Just be careful to leave the clumps of meat as intact as possible when mixing. A sprinkle of cayenne pepper and a generous douse of hot sauce add heat to this flavorful dish.

Provided by Vallery Lomas

Categories     snack, dips and spreads, appetizer

Time 45m

Yield 4 to 6 servings (3 cups)

Number Of Ingredients 18

1 tablespoon unsalted butter, softened, for greasing
8 ounces cream cheese, softened
1/2 cup mayonnaise
1 shallot, minced
2 tablespoons minced chives, plus more for garnish
2 garlic cloves, minced
2 1/2 teaspoons lemon juice (from 1 lemon)
1 1/4 teaspoons Cajun seasoning
1/2 teaspoon mustard powder
1 1/2 teaspoons Worcestershire sauce
1/3 cup plus 2 tablespoons grated Parmesan
8 ounces lump crabmeat, drained and picked through for shells
Black pepper
5 butter crackers, finely ground, plus more for serving
Ground cayenne, for serving
Hot sauce, for serving
Sliced toasted baguette, for serving
Celery sticks and carrots, for serving

Steps:

  • Heat oven to 375 degrees. Grease an 8-inch cast iron skillet or 1-quart baking dish with butter.
  • In a large bowl, combine the cream cheese, mayonnaise, shallot, chives, garlic, lemon juice, Cajun seasoning, mustard powder, Worcestershire sauce and 1/3 cup Parmesan. Stir until well combined. Add the crabmeat and gently stir until just combined, trying to not break up the large lumps. Season with pepper to taste.
  • Scrape into the prepared skillet and smooth the top. Sprinkle the ground butter crackers and remaining 2 tablespoons Parmesan on top.
  • Bake until golden brown and bubbling, 20 to 25 minutes. Cool for 10 minutes, then sprinkle with ground cayenne, hot sauce and chives. Serve with baguette, celery sticks, carrots, additional crackers and more hot sauce.

CHILI CRAB DIP WITH SHRIMP CHIPS



Chili Crab Dip With Shrimp Chips image

Inspired by chili crab, an aromatic and spicy Singaporean seafood braise, this crab dip gets sweetness from tomato paste and flavor from shallots and ginger.

Provided by Joe Sevier

Time 30m

Yield Makes about 2½ cups

Number Of Ingredients 16

2 medium shallots, quartered
1 lemongrass stalk, bottom third only, tough outer layers removed, cut into a few pieces
1 3-4" piece ginger, peeled, coarsely chopped
1 serrano chile, preferably starting to turn orange, halved, seeds removed if desired
4 medium garlic cloves
2 Tbsp. double-concentrated tomato paste
1 tsp. sugar
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more
1 Tbsp. vegetable oil
4 oz. cream cheese, room temperature
2 Tbsp. mayonnaise
8 oz. claw crabmeat, picked over
3 medium scallions, finely chopped
½ large bunch cilantro, tough stems discarded, leaves and tender stems finely chopped
2 Tbsp. store-bought fried shallots or garlic (optional)
Shrimp chips (such as Dandy's or Shrimp Snacks) or Ritz crackers (for serving)

Steps:

  • Pulse or blend shallots, lemongrass, ginger, chile, garlic, tomato paste, sugar, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ½ cup water in a food processor or blender until a coarse purée forms.
  • Heat oil in a medium skillet over medium-high. Scrape purée into pan and cook, stirring often, until mixture darkens and thickens to the consistency of tomato paste, 12-15 minutes. If it begins to stick and brown, stir in a little water (about 1 Tbsp.), scraping up any browned bits with a wooden spoon. (You should have about ⅔ cup.)
  • Transfer mixture to a small bowl and vigorously mix in cream cheese and mayonnaise. Stir in crabmeat, half of the scallions, and half of the cilantro. Taste dip and season with more salt if needed.
  • Transfer dip to a serving bowl. Top with remaining scallions and cilantro, then with fried shallots (if using). Serve with shrimp chips.

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