Place the softened cream cheese in a medium mixing bowl. Add the mayonnaise, sour cream and cream of mushroom soup. Use a rubber spatula or electric hand mixer on low speed to blend until smooth and homogenous, about 1–2 minutes. Scrape down the sides once to ensure even texture.

Prepare Seafood & Vegetables

Chop seafood and aromatics

If using whole shrimp, chop into small, roughly 1/4-inch pieces. Finely chop the imitation crab into similar-sized pieces. Finely dice the red bell pepper and celery and thinly slice the green onions. Chop the parsley. Combine the chopped crab and shrimp in a small bowl.

Add the chopped seafood and all the prepared vegetables (green onions, red bell pepper, celery, parsley) to the blended base.

Season & Finish

Add the Worcestershire sauce, lemon juice, Old Bay seasoning, hot sauce, kosher salt and black pepper to the bowl. Fold everything together gently until ingredients are evenly distributed. Taste and adjust seasoning — add more salt, lemon or hot sauce as desired.

Cover the bowl with plastic wrap or transfer to an airtight container and refrigerate for at least 1 hour, preferably 3–4 hours, to allow flavors to meld. The dip can be made up to 24 hours ahead.

Before serving, stir gently. Transfer to a serving bowl, sprinkle the top with the paprika and the extra chopped parsley for color. Serve chilled or at cool room temperature with crackers, toasted baguette slices, or raw vegetables.