Creamy crab and shrimp dip
0
- Prep Time15 min
- Total Time15 min
- Makes2 cups (500 mL)
Ingredients
2 green onions
170-g can crabmeat
170-g can baby shrimp, or 1 cup cooked baby salad shrimp
250-g container spreadable cream cheese
4 tbsp bottled cocktail sauce
1/2 tsp dried dill
Generous pinch salt
Generous pinch freshly ground black pepper
Instructions
Thinly slice green onions. Drain crabmeat and baby shrimp. Pat dry separately with paper towels. Place cream cheese in a large bowl. Using a wooden spoon, stir until softened. Gently stir in crabmeat along with 1 tbsp (15 mL) cocktail sauce, dillweed, salt and pepper. Stir in half of onions. Taste, then add more seasoning, if needed.
Turn dip into a decorative bowl, preferably glass, that will hold 2 cups (500 mL). Smooth surface using back of a spoon. Drizzle remaining 3 tbsp (45 mL) cocktail sauce overtop and spread to cover as best you can. Scatter shrimp overtop. Sprinkle with remaining onions. Serve with cocktail crackers, toasted baguette slices or celery sticks. Dip will keep well, covered and refrigerated, up to 8 hours.
Nutrition (per serving)
Calories 39, Protein 2.2g, Carbohydrates 1.1g, Fat 2.8g, Sodium 63mg.
Our easy, stir-together party dip is loaded with crowd-pleasing shrimp and delectable crab. For an extra kick, use seafood sauce flavoured with horseradish.
Tip
Find frozen, cooked baby shrimp in your supermarket's freezer section or fresh cooked shrimp at the deli or fish counter.
Make ahead
Prepare dip but don't add shrimp. Cover with plastic wrap. Wrap shrimp and onions separately. Refrigerate overnight.
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