Baked Seafood Dip with Crab, Shrimp, and Veggies
This baked seafood dip loads sweet crab, tender shrimp, and colorful veggies into a rich, cheesy base for the ultimate hot party appetizer everyone will fight over.
The Hot Seafood Dip That Steals Every Party
If you love a good hot crab and shrimp dip, this recipe is about to become your go to. It's rich, it's cheesy, and it's loaded with sweet lump crab and tender chopped shrimp folded into a creamy, garlicky base. Think of it as a cross between a cheesy seafood dip and a seafood casserole, baked until bubbly and golden on top. Serve it at your next game day spread, holiday gathering, or just a Friday night when you want something a little indulgent, and watch it disappear.
What makes this warm seafood dip so good is the balance. The cream cheese and sour cream give it that classic creamy pull, while Old Bay, Worcestershire, and a splash of lemon juice keep every bite tasting bright instead of heavy. Diced red bell pepper adds a little crunch and color, and two kinds of cheese melt together into that irresistible golden crust on top.
Before we get cooking, the right tools and ingredients make a real difference here. A sturdy baking dish that holds heat well helps the dip bake evenly, and good quality crab meat and fresh shrimp are what really set this seafood & cheese dip apart from a mediocre one. These are the products that genuinely help this recipe shine:
Why This Recipe Works
This isn't your average dip. It's built more like a cheesy shrimp casserole in miniature, with real seafood in almost every bite instead of just a hint of flavor. A few things that make it stand out:
- Two proteins, one dip. Crab brings natural sweetness, while shrimp adds a satisfying bite.
- Real cheese, not just a topping. Cheddar and mozzarella are folded into the mixture, not just sprinkled on top, so every scoop is creamy inside and golden outside.
- Balanced seasoning. Old Bay and lemon juice keep the richness in check so the seafood flavor still shines through.
Chef's Tip: Pat your shrimp and crab meat dry with paper towels before mixing. Excess moisture is the number one reason seafood dips turn watery instead of thick and creamy.
Tips for the Best Hot Shrimp and Crab Dip
A few small details go a long way here. Use full fat cream cheese for the best texture, since low fat versions tend to separate when baked. If you're using canned crab, drain it very well and gently check for any stray shell pieces.
For the shrimp, chop it into small, bite sized pieces so you get a little in every scoop rather than one giant piece hiding at the bottom of the dish. Raw shrimp works best here because it cooks gently in the oven alongside everything else, staying tender instead of rubbery.
Ready to make it? Here is the full step-by-step recipe:
Baked Seafood Dip with Crab, Shrimp, and Veggies
This baked seafood dip loads sweet crab, tender shrimp, and colorful veggies into a rich, cheesy base for the ultimate hot party appetizer everyone will fight over.
Ingredients
- 16 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 1/2 cups sharp cheddar cheese, shredded, divided
- 1/2 cup mozzarella cheese, shredded
- 1/2 cup red bell pepper, finely diced
- 4 green onions, thinly sliced, plus more for garnish
- 3 cloves garlic, minced
- 1 1/2 tsp Old Bay seasoning
- 1 tsp Worcestershire sauce
- 1 tbsp lemon juice, freshly squeezed
- 1/2 tsp hot sauce, optional, plus more to taste
- 1/4 tsp kosher salt, to taste
- 1/4 tsp black pepper, freshly cracked
Instruction
Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9-inch baking dish or cast iron skillet.
In a large bowl, beat the softened cream cheese, mayonnaise, and sour cream together until smooth and creamy.
Fold in the crab meat, chopped shrimp, 1 cup of the cheddar cheese, mozzarella, red bell pepper, green onions, and garlic.
Season the mixture with Old Bay, Worcestershire sauce, lemon juice, hot sauce, salt, and black pepper. Stir gently until everything is evenly combined, being careful not to break up the crab too much.
Spread the mixture evenly into the prepared baking dish. Sprinkle the remaining 1/2 cup of cheddar cheese over the top.
Bake for 22 to 25 minutes, until the dip is bubbling around the edges and the cheese on top is melted and golden.
If desired, broil for the last 1 to 2 minutes for extra golden, bubbly spots on top, watching closely so it doesn't burn.
Remove from the oven and let rest for 5 minutes. Garnish with extra sliced green onions before serving warm with crackers, toasted baguette, or veggies.
Equipment
- 9-inch baking dish or cast iron skillet
- Large mixing bowl
- Hand mixer or sturdy spatula
- Cutting board and knife
Notes
Serving Suggestions
This dip is endlessly versatile. Serve it with:
- Buttery crackers or crostini
- Toasted baguette slices
- Fresh cut celery, carrots, or bell pepper strips
- Warm, fluffy cheddar bay biscuits for dipping, which turns this into a fun seafood casserole with cheddar bay biscuits style spread
It also makes a fantastic topping for baked potatoes or a filling for omelets if you happen to have leftovers the next morning.
Storage and Reheating
Let any leftovers cool completely before transferring to an airtight container. Refrigerate for up to three days. To reheat, warm individual portions in a 300 degree F oven or toaster oven until heated through and creamy again. The microwave works in a pinch, but the texture stays nicest with gentle oven heat.
This hot seafood dip is one of those recipes that looks impressive but comes together with very little fuss. Once you try it, it just might become your permanent party appetizer.
