Creamy Shrimp and Crab Spanish Dip
This Creamy Shrimp and Crab Spanish Dip is a luxurious, cheesy, and seafood-packed appetizer with a hint of Spanish flavors. It combines tender shrimp, lump crab meat, creamy cheese, and smoky spices for a rich and flavorful dip. Perfect for parties, game nights, or as a warm, comforting snack, this dip pairs well with crusty bread, tortilla chips, or crackers.
Recipe Details
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6-8
Ingredients
½ lb (225g) shrimp, peeled, deveined, and chopped
½ lb (225g) lump crab meat, drained and picked for shells
4 oz (½ cup) cream cheese, softened
½ cup sour cream
½ cup mayonnaise
1 cup shredded cheese
½ cup grated Parmesan cheese
Seasonings & Flavorings
2 tbsp olive oil
3 cloves garlic, minced
½ small onion, finely chopped
1 tsp smoked paprika
½ tsp cayenne pepper (optional, for heat)
½ tsp salt
¼ tsp black pepper
1 tsp lemon juice
1 tsp Worcestershire sauce
1 tsp sherry or dry white wine (optional, for depth of flavor)
½ cup diced fire-roasted tomatoes (drained, for a Spanish twist)
Garnish & Serving Options
2 tbsp fresh parsley or cilantro, chopped
Extra Parmesan for topping
Crusty bread, tortilla chips, or crackers for dipping
Instructions
1. Saute the Shrimp & Aromatics
Heat olive oil in a skillet over medium heat.
Add garlic and onion, saute for 2 minutes until soft.
Stir in shrimp, smoked paprika, cayenne, salt, and black pepper. Cook for 2-3 minutes until shrimp turns pink.
Add sherry or wine, cook for 30 seconds, then remove from heat.
2. Mix the Dip Base
In a large bowl, mix cream cheese, sour cream, mayonnaise, Worcestershire sauce, and lemon juice until smooth.
Stir in fire-roasted tomatoes, Parmesan, cheese.
3. Combine & Bake
Fold in the sauteed shrimp and lump crab meat gently.
Transfer to an oven-safe dish.
Sprinkle extra Parmesan on top.
4. Bake Until Bubbly
Preheat oven to 375°F (190°C).
Bake for 10-15 minutes, until the dip is hot and bubbly.
5. Serve & Enjoy
Sprinkle with fresh parsley or cilantro.
Serve warm with toasted bread, chips, or crackers.
Notes & Tips
Make It Spicier: Add diced jalapenos or a pinch of red pepper flakes.
Extra Smoky Flavor: Use Spanish chorizo (diced and sauteed) for extra depth.
Best Crab Meat: Lump crab meat works best, but canned or imitation crab can be used.
Storage: Keep leftovers in an airtight container for up to 3 days in the fridge. Reheat in the oven at 350°F (175°C) for 10 minutes.
Make It Ahead: Assemble the dip a day in advance, refrigerate, and bake when ready.
Frequently Asked Questions
Q: Can I use frozen shrimp?
A: Yes! Thaw, drain, and pat dry before cooking.
Q: What cheese substitutes work well?
A: Try Gruyere, mozzarella, or Monterey Jack for different flavors.
Q: Can I cook this dip in a slow cooker?
A: Yes! Cook on low for 2-3 hours, stirring occasionally.
Q: How do I make it dairy-free?
A: Use dairy-free cream cheese, mayo, and coconut milk yogurt.
Q: Can I freeze leftovers?
A: It’s best fresh, but you can freeze it for up to 2 months. Thaw and reheat in the oven.
Nutritional Information
Calories: 280
Protein: 18g
Carbohydrates: 5g
Fat: 20g
Fiber: 1g
Sodium: 450mg
Vitamin D: 15% DV
Calcium: 20% DV
This Creamy Shrimp and Crab Spanish Dip is an irresistible, cheesy seafood appetizer that’s easy to make yet full of bold flavors. Perfect for gatherings or a cozy night in!