This is a great dip for holiday parties and other occasions!
Preheat oven to 325 °F.
Melt the butter in a skillet over medium heat. Add the bell pepper, onion and celery, and sauté for 2 minutes.
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
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
Directions
Preheat oven to 325 °F.
Melt the butter in a skillet over medium heat. Add the bell pepper, onion and celery, and sauté for 2 minutes.
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
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!
