Taste to Remember: Chef shares shrimp and crab dip recipe


The 15th annual Taste to Remember, benefiting the Children's Hunger Alliance, is Wednesday. One of the chefs featured at the event stopped by to make a delicious shrimp and crab dip. Here is the recipe:


1/2 pound cooked, de-veined, tail-off shrimp (Roughly Chopped)

8oz crabmeat drained and cartilage removed

2 8oz packages of cream cheese, softened

1 cups mayonnaise

4 tablespoons of lemon juice

1 teaspoon Worcestershire sauce

1 dash of hot sauce

2 tablespoons of caramelized cippolini onions chopped fine

2 tablespoon of finely minced dill

4 cloves of pressed garlic

1/4 cup shredded parmesan cheese

Salt and pepper TT


2 tablespoon melted butter

three whole shrimp with tail on butterflied

1/2 cup panko bread crumbs

1 teaspoon of finely chopped, washed and dried parsley

1 teaspoon of finely chopped, washed and dried parsley

Salt and pepper TT


1.Pre-Heat oven to 350 degrees

2.Let cream cheese soften. Mix in large bowl: cream cheese, mayonnaise, lemon juice, garlic, Worcestershire sauce, hot sauce, caramelized onion, dill, and parmesan cheese. Add salt and pepper to taste. Once seasoned to your liking, fold in crab and shrimp. Place mixture into a baking dish.

3.In a separate bowl combine melted butter, bread crumbs, parsley, dill, salt and pepper to taste. Top dip with crumble and fan butterflied shrimp on top.

4.Bake dip for 25 minutes until shrimp is cooked and dip is bubbling.

5.Serve with toasted bread, vegetables or crackers.

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