🦐🦀 Rich & Creamy Shrimp and Crab Spinach Dip (Garlic + Parmesan)

⭐ Ingredients

Seafood & Veggies

• ½ lb (225g) shrimp, peeled, deveined, chopped

• ½ lb (225g) lump crab meat (fresh or canned, drained)

• 1 cup fresh spinach, chopped (or ½ cup frozen, thawed & squeezed dry)

• 2–3 cloves garlic, minced

• ½ small onion, finely diced (optional)

Creamy Base

• 8 oz (1 block) cream cheese, softened

• ½ cup sour cream

• ¼ cup mayonnaise

• ½ cup grated Parmesan cheese

• 1 cup shredded mozzarella cheese

• 1 tbsp lemon juice

• 1 tsp Old Bay or Cajun seasoning

• ½ tsp paprika

• ¼ tsp pepper

• Salt to taste (go lightly—seafood + Parmesan are salty)

Optional Add-ins

• Chopped green onions

• A few dashes hot sauce

• ¼ cup white wine (added while cooking shrimp)

• Red pepper flakes

🔪 Instructions

1. Cook the Shrimp

1. Heat a little olive oil or butter in a skillet.

2. Add chopped shrimp and cook until pink (2–3 minutes).

3. Add garlic and onion; sauté 1 more minute.

4. Remove from heat and set aside.

2. Prepare the Creamy Mixture

In a mixing bowl combine:

• Cream cheese

• Sour cream

• Mayo

• Parmesan

• Half of the mozzarella

• Lemon juice

• Old Bay/Cajun seasoning

• Paprika

• Pepper

Mix until smooth and creamy.

3. Add the Seafood & Spinach

Fold in:

• Cooked shrimp mixture

• Crab meat (gently so it stays chunky)

• Spinach

Stir lightly to avoid breaking up the crab too much.

4. Bake

1. Preheat oven to 375°F (190°C).

2. Transfer dip into an oven-safe baking dish.

3. Top with the remaining mozzarella and a sprinkle of Parmesan.

4. Bake 15–20 minutes, until hot, bubbly, and golden on top.

5. Serve

Serve warm with:

• Toasted baguette slices

• Tortilla chips

• Crackers

• Pita chips

• Fresh vegetables

🌟 Tips for the Best Dip

✔ Don’t overcook shrimp

They should be just pink before adding to the dip—overcooking makes them rubbery.

✔ Use real crab if possible

Lump crab gives the dip a sweet, buttery flavor. Imitation crab works but will change the texture.

✔ Make it extra cheesy

Stir in extra mozzarella or add a handful of smoked gouda for depth.

✔ Want it spicier?

Add jalapeños, cayenne, Cajun seasoning, or hot sauce.

❓ Q&A

Q: Can I make this ahead of time?

A: Yes! Assemble the dip, cover, and refrigerate up to 24 hours. Bake when ready.

Q: Can I use frozen shrimp?

A: Absolutely—just thaw fully and pat dry before cooking.

Q: Can I freeze this dip?

A: Freezing is not recommended due to dairy separating, but leftovers can be stored in the fridge 2–3 days.

Q: Can I make it in a slow cooker?

A: Yes! Mix everything in the slow cooker and heat on LOW for 1.5–2 hours, stirring occasionally.

Q: How do I thicken it?

A: Add more cream cheese or extra mozzarella until desired consistency.