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Baked Seafood Dip

This recipe first made its debut at my house during Shark Week 2012. A timeless favorite, it's a crowd pleaser at parties and a staple of any multi-course seafood menu I make at home.


½ pound fresh shrimp, diced

½ pound crab meat (lump or claw)

2 tablespoons butter

1 medium shallot, minced

⅔ of a 10¾-ounce can cream of shrimp soup (open and use from the bottom of the can up, as any pieces of shrimp will have settled to the bottom)

1 cup mayonnaise (I prefer Duke's brand)

1 cup freshly grated Gruyere

½ cup freshly grated Cheddar

½ cup freshly grated Parmesan

½ teaspoon Old Bay seasoning

½ teaspoon pepper

flat-leaf parsley for garnish


Preheat oven to 325° F.

Melt the butter in a skillet over medium heat. Add the minced shallot and sauté for 1 minute. Add the diced shrimp and Old Bay seasoning and sauté for 4 minutes, stirring frequently.

In a large bowl, combine the soup, mayo, Gruyere, Cheddar, Parmesan, crab, and pepper. Stir the sautéed shrimp and shallot into the seafood mixture and combine well. Lightly grease (I use a cold stick of butter to rub on the bottom and sides) a medium-sized baking dish and add the dip mixture. Bake for 30 minutes.

Optional: Remove from oven after 25 minutes and top with additional grated cheese mixture. Broil on high for 2 minutes, or until golden brown on top.

Garnish with parsley. Serve in individual ramekins or gratin dishes. Dip with sliced baguette wedges or tortilla chips.Pairs with a dry white wine.


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