This is a great dip for holiday parties and other occasions!
Ingredients:
1 (6oz) can Crabmeat (drained and picked free of any broken shells)
½ lb Freshly grated Parmesan cheese
1 cup Mayonnaise
11 Cream of Shrimp soup (discard the top half and use the bottom - that's where the shrimp is!)
2 Celery
1 Onion
1 Green Bell Pepper, diced
2 tbsp Butter
6 oz Shrimp, fresh or canned (drained), chopped
½ tsp White Pepper
1
Preheat oven to 325 °F.
2
Melt the butter in a skillet over medium heat. Add the bell pepper, onion and celery, and sauté for 2 minutes.
3
In a bowl, combine the soup, mayonnaise, Parmesan, crabmeat, shrimp and pepper. Stir the sautéed vegetables into the seafood mixture and spoon this mixture into a lightly greased 8 x 11-inch casserole dish. Bake for 30 minutes. Serve with toast points or crackers
Variation:
4
For added fun, Instead of putting it into a baking dish, I cut the top off of a loaf of french bread lengthwise, scooped out the middle and then filled it with the dip recipe and baked it in the bread loaf.
It came out amazing!
Credits:Â This recipe was adapted from Paula Deen
Ingredients
Ingredients:
1 (6oz) can Crabmeat (drained and picked free of any broken shells)
½ lb Freshly grated Parmesan cheese
1 cup Mayonnaise
11 Cream of Shrimp soup (discard the top half and use the bottom - that's where the shrimp is!)
2 Celery
1 Onion
1 Green Bell Pepper, diced
2 tbsp Butter
6 oz Shrimp, fresh or canned (drained), chopped
½ tsp White Pepper
