A Seafood Dip is an essential if serving a buffet. The flavour is outstanding and the production of the dip is amazingly simple. I use a slow cooker for this recipe and on low it takes 2 hours. This gives me the opportunity to get on with everything else. The dip can be made in advance and stored in an air tight container in the fridge for 2 days. Over the years, I have found that crab and shrimp are perfect for this dish as they hold their form and absorb flavours superbly.
Seafood Dip
A lovely shrimp and crab dip that is ideal as a starter, dip and canape.
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Servings: 4 people
Calories: 333kcal
Ingredients
- 1 cup crab meat drained
- 1 cup Shrimp drained
- 3 large scallions chopped
- 4 cloves garlic finely chopped
- 8 oz cream cheese
- 1/2 cup mayonnaise
- 1/4 cup tomato paste
- Salt to taste
- ground pepper to taste
Instructions
- Blend all the ingredients together in a bowl and transfer to the slow cooker.1 cup crab meat, 1 cup Shrimp, 3 large scallions, 4 cloves garlic, 8 oz cream cheese, 1/2 cup mayonnaise, 1/4 cup tomato paste, Salt, ground pepper
- Cook covered on low heat for 2 to 3 hours.
- Alternately, place in a covered baking dish and cook in a preheated 325F (165C) oven for 1 hour.
- Serve with raw vegetables, crackers, or melba toast.
Nutrition
Calories: 333kcal | Carbohydrates: 13g | Protein: 6g | Fat: 30g | Saturated Fat: 14g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Cholesterol: 69mg | Sodium: 395mg | Potassium: 277mg | Fiber: 1g | Sugar: 4g