Shore Is Good Seafood Dip

Name: Shore Is Good Seafood Dip
Yield: yields 4 cups
Ingredients: 2 tablespoons butter; 1 medium green bell pepper, diced; 1 medium onion, diced; 2 stalks celery, diced; Half of a 10 3/4-ounce can cream of shrimp soup (discard top half and use bottom part of soup); 1 cup mayonnaise; 1/2 pound freshly grated Parmesan; 6-ounce can crabmeat, picked free of any broken shells, drained; 6 ounces shrimp, fresh or canned, drained; 1/2 teaspoon white pepper

December 14, 2011

Recipe information

Yield
yields 4 cups

Ingredients

2 tablespoons butter

1 medium green bell pepper, diced

1 medium onion, diced

2 stalks celery, diced

Half of a 10 3/4-ounce can cream of shrimp soup (discard top half and use bottom part of soup)

1 cup mayonnaise

1/2 pound freshly grated Parmesan

6-ounce can crabmeat, picked free of any broken shells, drained

6 ounces shrimp, fresh or canned, drained

1/2 teaspoon white pepper

Preparation

Preheat oven to 325 degrees. 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 × 11-inch casserole dish. Bake for 30 minutes. Serve with toast points or crackers.

Paula Deen's Kitchen Classics

TagsDip Crab Shellfish Seafood Shrimp Parmesan Cheese Dairy Snack Starter Oven Bake Cookbooks

Recipe notes

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