Baked Seafood Dip with Crab, Shrimp, and Veggies
This cheesy baked seafood dip loaded with crab, shrimp, and tender veggies is the ultimate warm, crowd-pleasing appetizer for any gathering.
The Hot Seafood Dip That Disappears Before the Game Even Starts
If you have ever hosted a party and watched one dish get wiped out before anything else hits the table, there is a good chance it was a hot crab and shrimp dip. This baked seafood dip is rich, cheesy, and packed with tender bites of crab and shrimp folded into a creamy, garlicky base. It is the kind of seafood cheese dip that turns casual snacking into something people remember, and it comes together with surprisingly little effort for how impressive it looks.
What makes this version stand out from a typical seafood casserole or cheesy shrimp casserole is the balance. The cream cheese and sour cream keep things luxurious without becoming heavy, while the Old Bay, lemon juice, and a splash of hot sauce add just enough brightness to cut through the richness. Real lump crab and chopped shrimp give every scoop something to chew on, instead of the dip tasting like cheese with seafood flavoring stirred in.
Before we get cooking, the right tools and ingredients make a real difference here. A good cast iron skillet or ceramic baking dish helps the dip heat evenly and holds warmth at the table, and using quality seafood, even if frozen, keeps the flavor clean instead of fishy.
Choosing Your Seafood
Fresh lump crab meat is wonderful if you can find it, but good quality canned or pasteurized crab works just fine and is far more budget friendly. For the shrimp, raw shrimp that you cook and chop yourself will give you the best texture, though pre-cooked shrimp can save time on a busy day.
Chef's Tip: Pat your shrimp and crab very dry with paper towels before mixing them in. Extra moisture is the number one reason a warm seafood dip turns watery instead of creamy.
Why This Dip Works So Well as an Appetizer
This hot shrimp and crab dip hits that sweet spot between a dip and a casserole. It bakes in one dish, it holds its shape on a cracker or a slice of toasted baguette, and it stays warm and scoopable for a long stretch on the table. That makes it perfect for:
- Game day spreads alongside chips and crudites
- Holiday appetizer tables next to a cheese board
- A cozy night in, served with crackers and a glass of white wine
- Potlucks, since it travels well and reheats easily
A lot of people compare this to a seafood casserole with cheddar bay biscuits, and honestly, serving warm biscuits alongside this dip for scooping is one of the best decisions you can make. The flaky, buttery biscuits soak up every bit of cheesy seafood goodness.
Ready to make it? Here is the full step-by-step recipe:
Baked Seafood Dip with Crab, Shrimp, and Veggies
This cheesy baked seafood dip loaded with crab, shrimp, and tender veggies is the ultimate warm, crowd-pleasing appetizer for any gathering.
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, peeled, deveined, and chopped into small pieces
- 1/2 cup red bell pepper, finely diced
- 3/8 cup green onions, thinly sliced, plus more for garnish
- 2 garlic, cloves, minced
- 1 cup sharp cheddar cheese, shredded, divided
- 1/2 cup parmesan cheese, grated
- 1 tbsp lemon juice, freshly squeezed
- 1 tsp old bay seasoning, plus extra for sprinkling on top
- 1 tsp worcestershire sauce
- 1/2 tsp hot sauce, such as Tabasco, optional
- 1/4 tsp kosher salt, to taste
- 1/4 tsp black pepper, freshly cracked
Instruction
Preheat your oven to 375 degrees F (190 degrees C) and lightly grease a small baking dish or cast iron skillet.
In a large bowl, beat the softened cream cheese with the mayonnaise and sour cream until smooth and creamy.
Stir in the lemon juice, Old Bay seasoning, Worcestershire sauce, hot sauce, garlic, salt, and pepper until well combined.
Gently fold in the crab meat, chopped shrimp, diced red bell pepper, and sliced green onions, being careful not to break up the crab too much.
Fold in half of the cheddar cheese and all of the parmesan cheese, reserving the rest of the cheddar for the top.
Spread the mixture evenly into the prepared baking dish and sprinkle the remaining cheddar cheese over the top.
Bake for 20 to 25 minutes, until the dip is bubbling around the edges and the cheese on top is melted and golden.
For extra color, broil for 1 to 2 minutes at the end, watching closely so it does not burn.
Remove from the oven and let rest for 5 minutes, then sprinkle with extra green onions and a dash of Old Bay before serving warm.
Equipment
- Small baking dish or cast iron skillet
- Large mixing bowl
- Hand mixer or sturdy spatula
- Cutting board and knife
- Measuring cups and spoons
Notes
Serving and Storage Tips
Serve this dip straight from the oven while it is bubbling, with sturdy crackers, toasted bread, celery sticks, or tortilla chips for scooping. A squeeze of fresh lemon and a sprinkle of green onion right before serving keeps everything looking and tasting fresh.
If you have leftovers, they keep beautifully in the fridge for a few days. Gently reheating in the oven, rather than the microwave on full power, helps the dip stay smooth instead of separating.
Chef's Tip: If you want a little crunch on top, sprinkle a thin layer of panko breadcrumbs mixed with melted butter over the cheese before baking. It adds a golden, crispy finish that contrasts beautifully with the creamy center.
A Few Easy Variations
This recipe is flexible enough to make your own. A few ideas worth trying:
- Swap half the cheddar for pepper jack if you want a gentle kick
- Stir in a handful of chopped artichoke hearts for an extra savory note
- Add a pinch of smoked paprika for a deeper, smokier flavor
- Top with crumbled bacon for a salty, crispy finish
However you serve it, this baked seafood dip with crab, shrimp, and veggies is the kind of recipe that earns a permanent spot in your appetizer rotation. It is warm, comforting, a little indulgent, and exactly what people reach for first.
