Jackie's Crab and Shrimp Dip

Jackie's Crab and Shrimp Dip

25 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    5 m
  • Ready In

    15 m
CSUSANNE
Recipe by  CSUSANNE

“This dip is gets demolished every time I make it. Simple ingredients give unbelievable flavor when mixed together -- cream cheese, crab, shrimp, onion, tomato, garlic, and banana peppers served with tortillas chips. You won't regret serving this!”

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Ingredients

Adjust Servings

Original recipe yields 16 servings

Directions

  1. Melt the cream cheese in a fondue pot. Gently fold in tomato, onion, garlic, crab, shrimp, and peppers.

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Reviews (25)

Rate This Recipe
ChefRoberto
37

ChefRoberto

this was horrible

JIS
27

JIS

YUMMY! I made this with fresh shrimp and crab rather than the canned...just chopped them up! So delicious with crusty baguette hunks! Once the market was out of crab so I used lobster instead! Oh so scrumptious, too!

Amy
21

Amy

I did this in my slow cooker. It's best after you've let it all heat up for a bit. I added real bacon bits for a bit of added flavor. I made this a second time and used real shrimp, chopped up fine, that was a hit. I did it another time, let the cheese cool, spread it on tortillas, rolled them and up and slice them to make seafood swirls - this was a HUGE hit! Thank you Jackie!

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Nutrition

Amount Per Serving (16 total)

  • Calories
  • 232 cal
  • 12%
  • Fat
  • 20 g
  • 31%
  • Carbs
  • 3 g
  • < 1%
  • Protein
  • 10.6 g
  • 21%
  • Cholesterol
  • 94 mg
  • 31%
  • Sodium
  • 251 mg
  • 10%

Based on a 2,000 calorie diet

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Layered Crab Spread

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