Baked Crab, Shrimp and Artichoke Dip
Try this Baked Crab, Shrimp and Artichoke Dip recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
white meat free
tree nut free
nut free
gluten free
contains red meat
contains fish
contains dairy
contains eggs
- 1 cup mayonnaise
- 2 tablespoons fresh lemon juice
- 8 oz cream cheese softened
- 1 teaspoon old bay seasoning
- 1 cup grated mozzarella cheese
- 1 cup grated parmesan cheese (divided)
- 1 cup shrimp ( i prefer salad size shrimp for this recip drained
- 1 11-12 oz can artichoke hearts drained well (not marinated)
- few drops of hot pepper sauce
- 1/2 cup green onions chopped and divided
- 1 cup or approximately 16 oz lump crab meat
- Carbohydrate 3.31733997842283 g
- Cholesterol 32.8746502792508 mg
- Fat 14.9488011451907 g
- Fiber 0.0764583331499488 g
- Protein 3.73085531334377 g
- Saturated Fat 5.84366416514697 g
- Serving Size 1 1 serving (53g)
- Sodium 270.026521235573 mg
- Sugar 3.24088164527288 g
- Trans Fat 6.60089303793156 g
- Calories 162 calories
Preheat oven to 375, set rack on top third of oven.Combine the soft cream cheese and mayonnaise in a large bowl or the bowl of a stand mixer. Mix on low speed until blended. Place remaining ingredients in bowl and gently fold until all ingredients are combined.Lightly grease a 10 inch round or other casserole type pan.Spread the ingredients into the pan. Sprinkle remaining ½ cup parmesan cheese on top of dip.Bake for 30 minutes. After baking garnish with remaining chopped green onions.Serve with sliced baguettes, pita slices, crackers or vegetables.
