Cheesy Shrimp and Crab Bake Dip

This cheesy seafood dip has saved me at so many last-minute gatherings I've lost count. You mix cream cheese with shrimp, crab, and a bunch of melty cheese, throw it in the oven, and 25 minutes later you've got this bubbly, golden dip that people swarm around. I first made this for a Super Bowl party maybe three years ago when I realized an hour before kickoff that I'd forgotten to plan any appetizers. Had some shrimp and crab in the freezer, cream cheese in the fridge, and just kind of threw it together based on other hot dips I'd made. Everyone kept asking where I ordered it from because it tasted like something from a restaurant. Now it's my secret weapon whenever I need to bring something impressive without actually spending hours in the kitchen.

My neighbor Lisa is one of those people who brings fancy store-bought appetizers to everything. She showed up at my place for a barbecue last summer and tried this dip, then asked which gourmet shop I got it from. When I told her I made it, she actually looked offended, like I was lying to her. I had to pull up the cream cheese package from the recycling to prove it. She made me text her the recipe right there, and now she makes it for her own parties and somehow everyone thinks she's this amazing cook. I think it's hilarious.

What Goes Into It

• Cooked shrimp: About a cup of already cooked shrimp that you chop into smaller pieces. I usually buy the pre-cooked frozen kind and just thaw it, which saves time and keeps this recipe quick.
• Lump crab meat: Get the canned stuff from the seafood section and make sure to drain it really well. The lump variety has bigger pieces that stay intact in the dip instead of disappearing.
• Cream cheese: Needs to be softened to room temperature or it won't mix smoothly with everything else. I leave mine on the counter for an hour before I start cooking.
• Sour cream: Adds tanginess and makes the dip a little lighter than just straight cream cheese, which can be kind of heavy on its own.
• Mozzarella cheese: Shredded mozzarella gives you that melty, stretchy quality that makes this dip so addictive. Don't buy the pre-shredded if you can avoid it—block cheese you shred yourself melts better.
• Parmesan cheese: The grated kind in the container works fine here. It adds this salty, nutty flavor that plays really well with the seafood.
• Fresh garlic: Minced up small so it distributes through the dip. Don't use the jarred stuff—fresh garlic makes a noticeable difference in flavor.
• Green onions or chives: Chopped for a little freshness and color. Either one works, though I usually go with green onions because I'm more likely to have them around.
• Old Bay seasoning: This classic seafood spice blend has celery salt, paprika, and other spices that are perfect with shrimp and crab. Cajun seasoning works too if that's what you have.
• Hot sauce: Optional but I always add it. Just half a teaspoon gives the dip a little kick without making it spicy.
• Bread or crackers: Toasted baguette slices are my favorite because they're sturdy enough to scoop up the chunky dip without breaking.

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Making the Dip

Creating the base:

Pull out a medium mixing bowl and dump in your softened cream cheese and sour cream. Add your minced garlic, Old Bay seasoning, a good pinch of salt, some black pepper, and that hot sauce if you're using it. Take a sturdy spoon or a hand mixer and beat everything together until it's completely smooth with no lumps of cream cheese remaining. This takes a couple minutes by hand or about 30 seconds with a mixer. You want this base really creamy and well-blended because it's what holds everything else together and carries all the flavor throughout the dip.

Folding in seafood:

Add your chopped shrimp, drained crab meat, about half of your shredded mozzarella, all the Parmesan, and half of your chopped green onions to the bowl with your cream cheese mixture. Use a spatula to fold everything together gently instead of stirring aggressively. You want to keep those nice chunks of crab intact rather than breaking them into tiny shreds. Make sure the seafood and cheese get distributed evenly throughout the cream cheese base so every scoop of dip has all the good stuff in it. The mixture will be thick and chunky, which is exactly what you want.

Preparing to bake:

Turn your oven to 375 degrees and let it heat up while you finish getting the dip ready. Take an oven-safe baking dish—I usually use an 8x8 square or a shallow round dish about that size—and spray it lightly with cooking spray or rub a little butter around the inside. Scrape your dip mixture into the prepared dish and use your spatula to spread it out into an even layer that reaches all the edges. Sprinkle the rest of your shredded mozzarella evenly over the top, covering the entire surface. This top layer of cheese will melt and get golden and bubbly, creating that irresistible crust everyone fights over.

Baking until bubbly:

Slide your baking dish into the preheated oven and set a timer for 20 minutes. The dip needs to heat all the way through and get bubbling around the edges, with the cheese on top melting into a gooey layer. After 20 minutes, check if the edges are bubbling and the cheese is melted. If the top cheese looks melted but nothing's bubbling yet, give it another 5 minutes. You want to see those bubbles coming up through the cheese and around the sides of the dish, which tells you the whole thing is hot enough.

Getting that golden top:

Once your dip is hot and bubbly, you have a choice. You can take it out and serve it as is, which is perfectly fine. Or you can turn your oven to broil and stick the dish back in for 1 to 2 minutes to get that golden-brown crust on top that looks really impressive. If you broil it, watch it like a hawk because it goes from golden to burnt really fast. The second you see those cheese patches turning deep golden brown, pull it out. This broiling step isn't required but it makes the dip look a lot more professional and adds some texture to the top.

Finishing and serving:

Take your hot dip out of the oven and sprinkle the remaining chopped green onions or chives over the top for color and a hit of fresh flavor. Let it sit for just a minute or two so it's not molten lava hot, then get it to the table with your toasted bread slices, crackers, or whatever you're serving it with. Put out some small plates and spreading knives if you're feeling fancy, though honestly most people just grab a piece of bread and scoop directly from the dish.

Important Things to Know

• Cream cheese: Softening the cream cheese completely before mixing prevents lumps in your dip that won't smooth out no matter how much you stir
• Crab meat: Draining the crab meat really well is crucial because excess liquid will make your dip watery instead of thick and creamy
• Serving: The dip will be extremely hot right out of the oven, so letting it cool for a few minutes prevents people from burning their mouths on the first bite

I forgot to drain the crab meat properly the first time I made this. Just dumped the whole can in without squeezing out the liquid. The dip came out of the oven looking fine, but when people started scooping into it, there was this pool of watery liquid at the bottom that made everything soupy and gross. Now I always drain it in a strainer and actually press on it with a spoon to get as much moisture out as possible. Makes a huge difference in the final texture.

The cream cheese temperature thing took me a while to figure out. I used to just take it straight from the fridge and try to mix it, which left chunks of hard cream cheese throughout the dip. Even after baking, those chunks never fully melted and the texture was weird. Now I take it out when I start prepping everything else, and by the time I'm ready to mix, it's soft enough to blend smoothly. Sometimes I'll microwave it for like 10 seconds if I'm in a rush, but you have to be careful not to melt it.

The broiling step scared me at first because I'd heard horror stories about people burning things under the broiler. But once I tried it and stayed right there watching it, I realized it only takes a minute or two and the difference in appearance is worth it. That golden-brown cheese on top just looks so much better than pale melted cheese. Just don't walk away from the oven when the broiler is on.

I've made this with imitation crab when I couldn't find the real stuff, and honestly it still tastes really good. Real crab has better texture and flavor, but in a dip with all this cheese and seasoning, the imitation kind works fine and costs way less. Nobody at a party is going to complain.

The type of baking dish matters a little. I used a deep casserole dish once and the dip took forever to heat through and the top started getting too brown before the middle was hot. A shallow dish, maybe 2 inches deep at most, works way better because the heat reaches everything evenly and you get that perfect ratio of golden top to creamy middle.

Serving This Dip

Set this out on a trivet or hot pad right on your coffee table or wherever people are gathering, and arrange your dippers around it. Toasted baguette slices are my go-to because they're sturdy and taste good, but thick crackers like Wheat Thins or Triscuits work great too. Some people like tortilla chips with this, which gives it more of a Tex-Mex vibe. For a party spread, put this dip out with some raw veggies and other appetizers so people have options. It stays hot for a good 20 minutes after coming out of the oven, and even when it cools down it still tastes good—just different. This works for game day parties, holiday gatherings, or any time you need a crowd-pleasing appetizer that feels a little fancy. I've also served it as part of a seafood-themed dinner alongside other dishes.

Different Ways to Make It

Add some chopped artichoke hearts to the mixture for extra texture and a slightly tangy flavor that works really well with seafood. Throw in some diced jalapeños if your crowd likes spice, or use pepper jack cheese instead of plain mozzarella. Mix in some cooked chopped bacon for a smokier, meatier version. Use all crab or all shrimp instead of both if you have a strong preference or one is way cheaper. Add some cream cheese with chives and onion flavor for extra punch without needing to chop anything extra. Swap Old Bay for Cajun seasoning and add some diced bell peppers for more of a Louisiana-style dip. Top with panko breadcrumbs mixed with melted butter before baking for a crunchy top layer instead of just cheese.

Storage and Reheating

Leftovers keep in the fridge for up to 3 days in an airtight container, though honestly this dip rarely lasts that long because people keep sneaking back to eat more. Reheat it in a baking dish at 350 degrees for about 15 minutes until it's hot and bubbly again. You can microwave individual portions if you're just heating up a small amount, stirring halfway through so it heats evenly. The texture changes a little after refrigeration—it gets thicker and less creamy—but it still tastes good. Don't leave this sitting out at room temperature for more than 2 hours since it's got seafood and dairy in it. I've never tried freezing it because it seems like the texture would get weird, so I'd stick to making only what you'll eat within a few days.

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I've made this cheesy seafood dip so many times now that I can basically do it without thinking. It's become my default appetizer when I need something reliable that I know will disappear fast. There's something really satisfying about watching people crowd around a dish you made and seeing it empty within like 20 minutes. The combination of sweet seafood, tangy cream cheese, and melty cheese just works in a way that makes people happy. I love that it looks and tastes impressive but comes together so quickly with stuff I usually have in my fridge or freezer. No complicated techniques, no exotic ingredients, just good flavors mixed together and baked until bubbly. Every time I bring this somewhere, at least two people ask for the recipe, which never gets old. It's the kind of dish that makes you look like a better cook than you actually are, which is honestly the best kind of recipe to have in your back pocket!

Frequently Asked Questions

→ Can I use imitation crab instead of real crab?

Real lump crab meat tastes much better and has a better texture, but you can use imitation crab if that's what you have. The dip just won't be quite as flavorful.

→ Can I make this ahead of time?

Yes! Mix everything together and keep it covered in the fridge for up to a day before baking. Just add a few extra minutes to the baking time since it'll be cold.

→ What can I serve this dip with?

Toasted baguette slices are classic, but crackers, pita chips, tortilla chips, or even veggies all work great for scooping.

→ How do I keep the dip warm during a party?

You can transfer it to a small slow cooker on the warm setting, or just reheat it in the oven for a few minutes when it starts to cool down.

→ Can I freeze this dip?

Cream cheese dips don't freeze very well - the texture can get grainy when thawed. It's best made fresh or stored in the fridge for a couple days.

→ What if I don't have Old Bay seasoning?

Cajun seasoning works great, or you can use a mix of paprika, garlic powder, and a pinch of celery salt to get a similar flavor.